Steves Chicken Parm

Ingredients

• 1 1/4 pounds chicken breast cutlets
• 1/2 cup Maker’s Mark 46®
• 1 3/4 cups canola oil, divided
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Saratoga Tangerine Balsamic Vinegar (or regular balsamic vinegar)
• 2 tablespoons light brown sugar
• Kosher salt
• Freshly ground black pepper
• 1 to 2 cups all-purpose flour
• 3 large eggs
• 2 cups seasoned breadcrumbs
• 6 cups (three 15.5-ounce jars) store-bought marinara (like The Rowayton Sauce Co. Marinara or Rao’s)
• 6 1/2 ounces (about 2 ½ cups) aged Pecorino Romano, grated
• 8 ounces (about 2 cups) fresh mozzarella, grated

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