Description
Crispy breaded chicken cutlets topped with marinara sauce and melted mozzarella cheese, baked to golden perfection for an Italian-American classic
Ingredients
- Boneless, skinless chicken breasts – 4 pieces (about 6 oz each)
- All-purpose flour – 1 cup
- Large eggs – 3, beaten
- Italian breadcrumbs – 2 cups
- Grated Parmesan cheese – 1 cup, divided
- Marinara sauce – 2 cups
- Fresh mozzarella cheese – 8 oz, sliced
- Fresh basil leaves – ¼ cup, chopped
- Olive oil – ½ cup for frying
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Dried Italian seasoning – 1 teaspoon
Instructions
- 1. Pound chicken breasts to ½-inch even thickness between plastic wrap using a meat mallet. Season both sides with salt, pepper, and garlic powder.
- 2. Set up three shallow dishes: first with flour, second with beaten eggs, third with breadcrumbs mixed with ½ cup Parmesan and Italian seasoning.
- 3. Dredge each chicken cutlet in flour, then egg, then breadcrumb mixture, pressing firmly to coat. Let rest 5 minutes.
- 4. Heat olive oil in a large skillet over medium-high heat to 350°F. Fry chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate.
- 5. Preheat oven to 400°F. Spread thin layer of marinara in baking dish. Place fried chicken cutlets on top.
- 6. Spoon marinara over each cutlet, top with mozzarella slices and remaining Parmesan cheese.
- 7. Bake 15-20 minutes until cheese is melted, bubbly, and golden. Garnish with fresh basil and serve immediately.
Notes
Store leftovers in airtight containers in refrigerator for up to 3 days. Reheat in 350°F oven for 15-20 minutes. Can be frozen for up to 3 months. Serve over pasta, with garlic bread, or alongside a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 580
- Sugar: 6g
- Sodium: 1240mg
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 52g