Ingredients:

  • medium boneless, skinless chicken breasts (halved horizontally)
  • /2 cup All-Purpose Flour
  • Large Eggs, lightly beaten
  • 1/2 cups Panko Breadcrumbs
  • /2 cup Grated Parmesan Cheese (fine, for breading)
  • teaspoon Dried Italian Seasoning
  • Kosher Salt and Black Pepper, to taste
  • cup Vegetable or Canola Oil, for shallow frying
  • cups Marinara Sauce (high quality)
  • oz Fresh Mozzarella Cheese, sliced or torn
  • /4 cup Grated Parmesan Cheese (for topping)
  • /4 cup Fresh Basil Leaves, chopped, for garnish

Instructions:

  1. Prepare the Chicken: Butterfly and gently pound the chicken breasts between plastic wrap until they are an even 1/4-inch thickness. Season both sides liberally with salt and pepper.
  2. Set Up the Breading Station: Place flour in Dish 1. Whisk eggs in Dish 2. In Dish 3, combine the Panko, 1/2 cup Parmesan, and Italian seasoning.
  3. Dredge the Cutlets: Follow the classic technique: Flour (shake off excess) -> Egg (let excess drip off) -> Panko mixture (press firmly to adhere crumb). Set aside on a clean plate.
  4. Preheat Oven and Sauce Base: Preheat the oven to 400°F (200°C). Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish.
  5. Shallow Fry: Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 350°F/175°C). Fry the cutlets in batches for 2–3 minutes per side until deeply golden brown and cooked through (internal temp 165°F/74°C). Drain briefly on a wire rack.
  6. Assemble for Baking: Place the fried cutlets snugly in the prepared baking dish over the sauce. Top each piece generously with a spoonful of remaining marinara sauce.
  7. Cheese and Bake: Layer the mozzarella over the sauce on the cutlets, then sprinkle with the final 1/4 cup of Parmesan. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and starting to brown.
  8. Rest and Serve: Let the dish rest for 5 minutes before garnishing heavily with fresh basil. Serve immediately.