Never not craving a chicken parm the size of our face
2 32-ounce cans whole peeled tomatoes, preferably San Marzano2 8-ounce skinless, boneless chicken breasts4 ounces Parmesan, grated, preferably on the large star-shaped holes of a box grater Heat oil in a large Dutch oven or other heavy pot over medium. Cook onion, stirring often to avoid browning, until very soft and translucent, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, 6–8 minutes. Add tomatoes and their liquid.
Place eggs, breadcrumbs, and flour in separate shallow bowls . Season each generously with salt and pepper. Working with 1 cutlet at a time, season lightly with salt and pepper and dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in breadcrumbs, shaking off excess. Place on a rimmed baking sheet.
Heat oil in a large skillet over medium-high until very hot . Working with 1 cutlet at a time, very carefully lower along the side of skillet closest to you and let slide into oil so it lies flat. Swirl oil in skillet carefully and cook just until cutlet is browned underneath, about 1 minute. Using tongs, carefully turn cutlet and cook until golden brown on other side, about 1 minute . Transfer to a wire rack set inside a foil-lined rimmed baking sheet.
Heat broiler. Top each cutlet with ½ cup warm marinara sauce, spreading to edges. Evenly scatter ¼ cup Parmesan over. Broil until cheese is aggressively bubbling, about 2 minutes.
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