Ingredients:

  • Boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • teaspoon Kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • ½ cup All-purpose flour (60g)
  • Large eggs, lightly whisked (about 100g)
  • cup Panko breadcrumbs (100g)
  • ¼ cup Grated Parmesan cheese, finely grated (for breading)
  • teaspoon Dried Italian seasoning
  • ½ teaspoon Garlic powder
  • Vegetable or Canola oil, for shallow frying
  • cups Marinara sauce (about 480ml)
  • oz Fresh mozzarella cheese, sliced or torn into small pieces (225g)
  • ¼ cup Fresh basil leaves, roughly chopped (for garnish)
  • ¼ cup Grated Parmesan cheese, finely grated (for topping)

Instructions:

  1. Butterfly the thick chicken breasts horizontally. Place each piece between two sheets of plastic wrap and pound gently to an even ½-inch (1.25 cm) thickness. Season both sides evenly with salt and pepper.
  2. Set up three shallow dishes for the dredging station: Dish 1 contains flour mixed with a pinch of salt/pepper. Dish 2 contains whisked eggs. Dish 3 contains Panko breadcrumbs mixed with the Italian seasoning, garlic powder, and the first portion of grated Parmesan cheese.
  3. Dredge each cutlet sequentially: lightly coat in Flour (shake off excess), dip completely in Egg Wash (let excess drip off), and press firmly into the Panko mixture to fully coat both sides. Place coated cutlets on a wire rack.
  4. Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Fry the cutlets in batches for 3–4 minutes per side until deep golden brown and cooked about 80% through. Remove and drain briefly on fresh paper towels.
  5. Preheat your oven to 400°F (200°C). Spoon a thin layer of marinara sauce onto the bottom of a 9x13 inch baking dish.
  6. Place the browned cutlets over the sauce in the baking dish. Top each cutlet generously with remaining marinara sauce, followed by the fresh mozzarella, and finally sprinkle with the reserved Parmesan cheese.
  7. Bake for 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden, and the chicken reaches an internal temperature of 165°F (74°C).
  8. Let rest for 5 minutes before garnishing heavily with fresh basil. Serve immediately.