Ingredients:

  • (28 oz / 794g) can crushed San Marzano tomatoes
  • Tbsp (30ml) extra virgin olive oil
  • cloves garlic, thinly sliced
  • /2 tsp dried oregano
  • /4 tsp red pepper flakes
  • /2 tsp granulated sugar
  • Salt and freshly ground black pepper to taste
  • Boneless, skinless chicken breasts (about 6–8 oz each)
  • /2 cup (60g) all-purpose flour
  • large eggs, lightly beaten
  • cup (80g) Panko breadcrumbs
  • /2 cup (45g) finely grated Parmesan cheese (for breading mix)
  • tsp dried parsley
  • /2 cup (120ml) neutral frying oil (e.g., canola or vegetable oil)
  • oz (225g) fresh mozzarella cheese, thinly sliced or torn
  • /2 cup (45g) freshly grated Parmesan cheese (for topping)
  • Fresh basil leaves, roughly chopped (for garnish)

Instructions:

  1. Prepare the Marinara: Sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, pepper flakes, sugar, salt, and pepper. Simmer gently for at least 20 minutes, stirring occasionally. Keep warm.
  2. Prepare the Chicken Cutlets: Slice each chicken breast horizontally to yield two thinner pieces. Place between plastic wrap and pound evenly to about 1/4-inch thickness. Season aggressively with salt and pepper.
  3. Set Up Breading Station: Prepare three shallow dishes: (1) Flour; (2) Beaten Eggs; (3) Panko mixed thoroughly with 1/2 cup grated Parmesan and dried parsley.
  4. Bread the Cutlets: Dredge chicken first in flour (shake off excess), then dip completely in egg wash, and finally press firmly into the Panko mixture to ensure full, even coating.
  5. Pan-Fry for Crispness: Heat frying oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F / 175°C). Fry cutlets in batches for 2–3 minutes per side until deeply golden brown. Transfer fried cutlets to a baking sheet lined with a wire rack to drain excess oil.
  6. Assemble and Bake: Preheat oven to 400°F (200°C). Spoon a thin layer of marinara onto the base of a baking dish. Arrange the crispy cutlets over the sauce. Top each cutlet generously with marinara, followed by slices of fresh mozzarella, and finally sprinkle with the remaining grated Parmesan.
  7. Final Bake: Bake for 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown.
  8. Rest and Serve: Let rest for 5 minutes. Garnish liberally with fresh basil before serving.