Ingredients:

  • 4 boneless, skinless chicken breasts (halved into 8 cutlets)
  • Kosher Salt & Black Pepper to taste
  • 1/2 cup All-Purpose Flour
  • 3 Large Eggs, lightly whisked
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese (fine)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • Vegetable or Canola Oil (for shallow frying)
  • 2 cups Marinara Sauce (warmed)
  • 8 oz Fresh Mozzarella Cheese, sliced
  • Small handful Fresh Basil Leaves, for garnish

Instructions:

  1. Slice chicken breasts horizontally to create 8 thin cutlets. Pound cutlets between plastic wrap to an even 1/4-inch thickness. Season liberally with salt and pepper.
  2. Set up three shallow dishes for dredging: Dish 1: Flour. Dish 2: Whisked Eggs. Dish 3: Combine Panko, grated Parmesan, oregano, and garlic powder.
  3. Dredge each cutlet sequentially: Flour (shake off excess) -> Egg (let excess drip off) -> Panko mixture (press firmly to ensure full coverage). Set aside on a clean plate.
  4. Pour oil into a heavy-bottomed skillet to about 1 inch depth. Heat over medium-high heat until it shimmers (around 350°F / 175°C).
  5. Working in batches of 2-3, carefully place cutlets into the hot oil. Fry for 2–3 minutes per side until deeply golden brown. Do not overcrowd the pan.
  6. Remove cutlets and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispness.
  7. Preheat oven to 400°F (200°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the fried cutlets on top.
  8. Spoon a generous amount of marinara over the centre of each cutlet, leaving the crispy edges exposed. Top each with slices of mozzarella.
  9. Bake for 8–12 minutes, or until the cheese is fully melted, bubbly, and the internal temperature of the chicken reaches 165°F (74°C).
  10. Let rest for 5 minutes before garnishing generously with fresh basil. Serve immediately, ideally over pasta.