Sesame Seed-Crusted Chicken Parm

Place 1 chicken breast on a cutting board. Using a sharp chef’s knife held parallel to cutting board, slice into thickest side of breast, cutting three-quarters of the way through. Fold top piece back (as if you were opening a book) and continue to cut until breast is divided into 2 thinner cutlets. Place a cutlet between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound chicken until 1/4" thick. Repeat with remaining chicken.

In a large bowl, whisk buttermilk, mustard, and 2 tsp. salt. Add chicken, turning to coat. Cover and refrigerate at least 1 hour and up to overnight.

In a large shallow bowl, whisk sesame seeds, flour, cornstarch, baking powder, 1/2 cup Parmesan, and 1 1/2 tsp. salt. Add 2 Tbsp. buttermilk mixture. Using clean fingers, mix until pea-size clumps form.

Place a wire rack in a large baking sheet. Remove one breast from buttermilk mixture, letting excess drip back into bowl. Transfer to sesame mixture and turn to coat, gently pressing to adhere. Transfer to prepared rack. Repeat with remaining chicken.

Line a second baking sheet with paper towels. In a large high-sided skillet or Dutch oven over medium heat, heat 1/2 cup oil. (It’s hot enough when oil vigorously bubbles after adding a small pinch of breading.) Carefully lower chicken into oil and fry, turning halfway through, until golden and cooked through, about 4 minutes per side. Transfer to paper towels to drain; season with salt. Repeat with remaining chicken, adding more oil as needed.

Heat broiler. In a medium bowl, mix marinara, harissa, and red pepper flakes. Spoon one-third of sauce into a large baking dish. Add chicken, slightly overlapping, and top with remaining sauce. Sprinkle with provolone and remaining 1/4 cup Parmesan.

Broil, watching closely, until cheese is bubbly and golden in spots, 5 to 6 minutes. Let cool slightly. Top with basil.