Ingredients:

  • 1 tbsp Olive Oil, extra virgin
  • 2 cloves Garlic, minced finely
  • 1 (28 oz / 794g) can Crushed Tomatoes (San Marzano style preferred)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Red Pepper Flakes
  • 1 tsp Granulated Sugar
  • Salt and freshly ground Black Pepper to taste
  • 4 Boneless, skinless Chicken Breasts (6–8 oz each)
  • 1 cup All-Purpose Flour, seasoned
  • 3 large Eggs, lightly beaten with 1 tbsp water
  • 1 cup Panko Breadcrumbs
  • ½ cup finely grated Parmesan Cheese (for breading)
  • 2 tbsp Fresh Parsley, chopped finely
  • ½ cup Neutral High-Heat Oil (Canola or Vegetable)
  • 4 oz Fresh Mozzarella Cheese, thinly sliced or torn
  • 2 oz grated Parmesan Cheese (for topping)

Instructions:

  1. Simmer the Sauce: Heat olive oil in a saucepan; sauté garlic until fragrant. Add crushed tomatoes, herbs, sugar, salt, and pepper. Simmer gently for 20 minutes, stirring occasionally. Keep warm.
  2. Prepare Chicken: Place chicken breasts between plastic wrap. Pound evenly to about ½-inch thickness. Season both sides generously with salt and pepper.
  3. Set Up Breading Station: Prepare three shallow dishes: Dish 1 with seasoned flour; Dish 2 with the egg wash; Dish 3 with Panko mixed thoroughly with the ½ cup grated Parmesan and chopped parsley.
  4. Bread the Chicken: Dredge each cutlet first in the seasoned flour (shaking off excess), then dip fully in the egg wash, and finally press firmly into the panko mixture to ensure a thick, even coating.
  5. Pan-Fry: Heat the neutral oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches for 3–4 minutes per side until deeply golden brown and cooked through (165°F / 74°C internal temperature).
  6. Drain: Transfer cooked cutlets to a wire rack set over a baking sheet to drain excess oil.
  7. Assemble: Spoon a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish. Arrange the fried cutlets snugly over the sauce.
  8. Top: Spoon a generous amount of sauce over the top of each cutlet, keeping the edges dry if possible. Top each piece evenly with slices of fresh mozzarella and a sprinkle of the remaining grated Parmesan.
  9. Bake: Bake in a preheated 400°F (200°C) oven for 8–10 minutes, or until the cheese is melted, bubbly, and slightly browned.
  10. Rest and Serve: Allow the Chicken Parmesan to rest for 5 minutes before serving immediately over your chosen pasta or greens.