Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup (60g) All-Purpose Flour
  • 2 Large eggs, lightly beaten
  • 1 cup (120g) Fine Seasoned Breadcrumbs (Panko recommended)
  • 1/4 cup (25g) Grated fresh Parmigiano-Reggiano cheese (for breadcrumbs)
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Garlic powder
  • Salt and freshly ground Black Pepper (to taste)
  • Olive Oil or high-heat neutral oil for frying (approx. 1/2 inch deep)
  • 2 cups (480ml) High-quality Marinara Sauce
  • 4 slices (about 1 oz / 28g each) Fresh Mozzarella cheese (low-moisture preferred)
  • 1/2 cup (50g) Shredded low-moisture Mozzarella cheese
  • 1/4 cup (25g) Freshly grated Parmigiano-Reggiano cheese (for topping)
  • Fresh basil leaves, torn (for garnish)

Instructions:

  1. Trim chicken breasts. Slice each horizontally to create 8 thinner cutlets (or pound four breasts evenly to 1/2 inch thickness). Season well with salt and pepper.
  2. Set up the three-dish dredging station: Dish 1 with flour seasoned lightly with salt/pepper. Dish 2 with whisked eggs. Dish 3 with breadcrumbs, 1/4 cup grated Parmesan, oregano, and garlic powder.
  3. Bread the cutlets thoroughly: dredge in flour (shake off excess), dip in egg wash, and firmly press into seasoned breadcrumbs for full coverage.
  4. Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (approx. 350°F / 175°C). Fry the cutlets in batches for 2–3 minutes per side until deeply golden brown and crisp. Transfer fried cutlets to a wire rack placed over a baking sheet to drain excess oil.
  5. Preheat oven to 400°F (200°C). Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish. Arrange the crispy cutlets snugly over the sauce.
  6. Spoon a generous dollop of marinara over the centre of each cutlet (leaving edges exposed). Top each with a slice of fresh mozzarella, then sprinkle with shredded mozzarella and the remaining grated Parmesan.
  7. Bake for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
  8. Let rest for 5 minutes. Garnish generously with fresh basil before serving immediately.