Ingredients:

  • 4 boneless, skinless chicken breasts (pounded thin)
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbsp Olive oil
  • 1/2 cup All-Purpose Flour seasoned with 1 tsp Dried Italian Seasoning
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup finely grated Parmesan cheese (mixed into Panko)
  • 1/2 tsp Garlic Powder (mixed into Panko)
  • 1 1/2 cups Marinara Sauce (warmed)
  • 8 oz Fresh Mozzarella cheese (sliced or torn)
  • Small handful Fresh Basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Pound chicken breasts between plastic wrap to an even 1/2-inch thickness; season both sides generously with salt and pepper.
  2. Set up the breading stations: Station 1 (Flour): Combine flour and Italian seasoning. Station 2 (Egg): Whisk eggs. Station 3 (Crumbs): Combine Panko, grated Parmesan, and garlic powder.
  3. Bread the cutlets: Dredge each cutlet first in flour (shake off excess), then dip in egg (let excess drip off), and finally press firmly into the Panko mixture, ensuring complete, even coverage.
  4. Place the breaded cutlets on a wire rack set inside a rimmed baking sheet. Lightly brush the tops of the cutlets with olive oil.
  5. First Bake: Bake for 15 minutes, or until the internal temperature reaches 160°F (71°C) and the crust is golden.
  6. Remove the sheet from the oven. Spoon a dollop of warm marinara sauce over the centre of each cutlet, followed by the mozzarella cheese.
  7. Finish & Melt: Return the sheet to the oven. Switch the oven setting to Broil (High). Broil for 2-4 minutes, watching constantly, until the cheese is bubbly and slightly browned.
  8. Rest and Serve: Let the chicken rest for 2 minutes. Garnish generously with fresh basil.