Ingredients

• 2 

  boneless, skinless chicken breasts

• 1 tsp. 

  kosher salt

• 1/3 c. 

  all-purpose flour

• 2 

  large eggs

• 1 1/4 c. 

  panko bread crumbs

• 1 tsp. 

  dried oregano

• 1 c. 

  finely grated Parmesan (about 3 oz.), divided

• 1 c. 

  vegetable oil

• 1/4 c. 

  Frank's RedHot sauce

• 4 tbsp. 

  unsalted butter

• 1 

  (8-oz.) ball fresh mozzarella, shredded

• Sliced chives and ranch dressing, for serving

Description

1. Step 1Cut each chicken breast in half lengthwise so you have 2 thin halves of chicken. Place one piece in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy pot until chicken is about 1/4" thick. Repeat with remaining pieces until you have 4 cutlets. Pat dry; season both sides with salt.
2. Step 2Place flour in a large, shallow bowl. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine bread crumbs, oregano, and 1/2 cup Parmesan.
3. Step 3In a large skillet over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°. Line a baking sheet with parchment and set a wire rack inside. Carefully lower 2 cutlets into hot oil. Fry until undersides are golden and crispy, about 2 minutes. Carefully turn cutlets and continue to fry until other side is golden and crispy, about 2 minutes more. Transfer cutlets to prepared rack. Repeat with remaining cutlets.
4. Step 4In a small saucepan over medium heat, cook hot sauce and butter, stirring occasionally, until butter is melted. Spoon sauce over tops of chicken, spreading all the way to the edges; reserve remaining sauce for serving.
5. Step 5Place a rack in top third of oven; heat broiler to high. Sprinkle mozzarella and remaining 1/2 cup Parmesan over chicken.
6. Step 6Broil, watching closely, until cheese is melted, bubbling, and lightly golden, 2 to 4 minutes, depending on strength of your broiler.
7. Step 7Transfer chicken to a platter. Top with chives. Drizzle with ranch dressing and reserved sauce.