Ingredients:

  • 1 (28 oz / 794g) can whole peeled San Marzano tomatoes, roughly crushed
  • 1/4 cup Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced
  • 1/2 medium yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup dry red wine (optional)
  • 1/2 teaspoon granulated sugar
  • 1 small bunch fresh basil leaves, torn
  • Kosher salt and freshly ground black pepper to taste
  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 1/2 cup all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, lightly beaten with 1 tablespoon of water
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese (for coating)
  • 1/4 teaspoon garlic powder
  • Neutral high-heat oil for frying (Canola or Vegetable oil)
  • 8 oz fresh Mozzarella cheese, sliced or torn
  • 1/4 cup grated Parmesan cheese (for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Phase 1: The Slow-Simmered Marinara. Gently heat olive oil in a medium saucepan. Sauté diced onion until translucent, then add sliced garlic and cook until fragrant (about 1 minute).
  2. Stir in oregano and red pepper flakes. Deglaze with red wine (if using), scraping up any browned bits, and allow it to reduce slightly.
  3. Add the crushed tomatoes, sugar, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for at least 30 minutes, stirring occasionally. Stir in fresh basil just before serving.
  4. Phase 2: Preparing the Cutlets. Place chicken breasts between plastic wrap. Use a meat mallet to pound them evenly to about 1/2-inch thickness. Season both sides lightly with salt and pepper.
  5. Set up dredging station: Dish 1: Seasoned Flour. Dish 2: Beaten Eggs. Dish 3: Panko/Parmesan/Garlic Powder mix.
  6. Bread each cutlet thoroughly in flour (shaking off excess), dip fully in egg wash, and finally press firmly into the Panko mixture, ensuring complete coverage.
  7. Phase 3: Frying and Baking. Heat about 1/2 inch of frying oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (around 350°F / 175°C).
  8. Carefully place 1-2 cutlets in the hot oil. Fry for 3-4 minutes per side until deeply golden brown and mostly cooked through. Transfer the cutlets directly onto a wire rack set over a baking sheet.
  9. Assemble and Bake: Spoon a generous layer of marinara over each cutlet on the rack. Top immediately with the fresh mozzarella slices and a sprinkle of grated Parmesan.
  10. Bake in a preheated oven (400°F / 200°C) for 5-8 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley and serve immediately with extra sauce.