Ingredients:

  • (about 170g each) Boneless, skinless chicken breasts, pounded thin (about 1/3 inch thick)
  • tsp Kosher Salt
  • /2 tsp Freshly Ground Black Pepper
  • cup All-Purpose Flour
  • Large Eggs, lightly whisked
  • 1/2 cups Panko Breadcrumbs
  • /2 cup Finely grated Parmesan Cheese
  • tsp Dried Oregano
  • cup Vegetable or Canola Oil, for shallow frying
  • 1/2 cups high quality Marinara Sauce
  • oz Fresh Mozzarella Cheese (low moisture), sliced or shredded
  • Small handful Fresh Basil Leaves, for garnish

Instructions:

  1. Prepare the Chicken: Slice chicken breasts horizontally into thinner cutlets (halve them), then place between plastic wrap. Pound evenly to about 1/3-inch thickness. Season both sides generously with salt and pepper.
  2. Set Up Breading Station: Arrange three shallow dishes in a line: Dish 1: Flour. Dish 2: Whisked Eggs. Dish 3: Panko, grated Parmesan, and oregano mixed well.
  3. Dredge the Cutlets (The Tri-Coat): Dredge each cutlet thoroughly in flour (shaking off excess), dip in egg (allowing excess to drip), and press firmly into the Panko mixture to ensure a thick, even coating.
  4. Shallow Fry for Crispness: Heat the oil in the skillet over medium-high heat until shimmering (about 350°F/175°C). Fry chicken in batches (do not overcrowd!) for 3–4 minutes per side until deeply golden brown. They won't be fully cooked through yet. Drain briefly on paper towels or a wire rack.
  5. Assemble for Baking: Preheat oven to 400°F (200°C). Spread a thin layer of marinara sauce on the bottom of the baking dish. Place the fried cutlets on top of the sauce.
  6. Top and Bake: Spoon a spoonful of marinara over the centre of each cutlet, top generously with the mozzarella, and sprinkle with a final dusting of Parmesan.
  7. Finish: Bake for 12–15 minutes, or until the cheese is bubbly, golden in spots, and the internal temperature of the chicken reaches 165°F (74°C).
  8. Rest and Serve: Let rest for 5 minutes. Garnish liberally with fresh basil before serving.