Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 6 oz each)
  • Kosher Salt & Freshly Ground Black Pepper, as needed
  • 1 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 2 cups Panko Breadcrumbs
  • ½ cup Finely Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • ½ tsp Dried Oregano
  • ½ cup Olive Oil (standard or light), for shallow frying
  • 24 oz Prepared Marinara Sauce (or homemade)
  • 8 oz Low-Moisture Mozzarella Cheese, grated or sliced
  • 4 oz Fresh Mozzarella (optional), sliced thin
  • ¼ cup Fresh Basil Leaves, for garnishing

Instructions:

  1. Pound the Chicken: Slice each chicken breast horizontally to create two thin cutlets. Place cutlets between plastic wrap and pound gently until they are uniformly ½ inch (1.25 cm) thick. Season heavily with salt and pepper.
  2. Set Up Breading Station: Prepare three separate shallow dishes. Dish 1: Flour. Dish 2: Whisked eggs. Dish 3: Combine Panko, grated Parmesan, garlic powder, and oregano.
  3. Dredge the Cutlets: Coat each cutlet lightly in flour, shaking off excess; dip completely in the egg wash, letting excess drip; then press firmly into the Panko mixture until fully coated. Transfer the breaded cutlets to a wire rack or plate.
  4. Chill and Preheat: Refrigerate the breaded cutlets for 15 minutes. This essential step ensures the crust adheres during cooking. Preheat the oven to 400°F (200°C).
  5. Shallow Fry: Heat olive oil in a large oven-safe skillet or frying pan over medium-high heat until shimmering (approx. 350°F / 175°C). Fry the cutlets in batches (do not overcrowd) for 2–3 minutes per side until they are golden brown and the crust is set. Transfer cutlets to a paper towel-lined plate.
  6. Assemble the Dish: Spread 1 cup of marinara sauce over the bottom of your baking dish. Place the fried cutlets over the sauce. Spoon 2–3 tablespoons of sauce over the top of each cutlet.
  7. Top and Finish: Sprinkle generously with low-moisture mozzarella and top with slices of fresh mozzarella, if using.
  8. Bake and Serve: Bake for 15–20 minutes, or until the cheese is melted, bubbly, and slightly browned, and the internal temperature of the chicken reaches 165°F (74°C). Garnish with fresh basil immediately and let rest for 5 minutes before serving.