Ingredients:

  • large Boneless, Skinless Chicken Breasts (approx. 600g / 1.3 lbs total)
  • tsp Kosher Salt
  • ½ tsp Black Pepper
  • ml Neutral Oil for frying (e.g., Canola, Grapeseed, or Sunflower)
  • g (½ cup) All-Purpose Flour
  • ½ tsp Garlic Powder
  • Large Eggs
  • Tbsp Whole Milk or Water
  • Pinch of Salt (for egg wash)
  • g (1½ cups) Panko Breadcrumbs
  • g (½ cup) Freshly Grated Parmigiano Reggiano
  • tsp Dried Oregano
  • g (14 oz) High-Quality Marinara Sauce (Warm)
  • g (7 oz) Low-Moisture Mozzarella Cheese (Sliced or shredded)
  • Tbsp Fresh Basil Leaves, chiffonade (for garnish)

Instructions:

  1. Prepare the chicken: Slice the chicken breasts horizontally to create 4 thinner cutlets. Pound them evenly to about ½-inch (1.2 cm) thickness. Season lightly with salt and pepper. Preheat the oven to 200°C (400°F).
  2. Set up the Crumbing Station: In the first dish, combine flour and garlic powder. In the second dish, whisk eggs, milk, and salt. In the third dish, combine Panko, grated Parmesan, and oregano.
  3. Crumb and Chill: Dredge each cutlet in flour (shake excess), dip into the egg wash, and then firmly press into the Panko mixture to ensure a thick, even crust adheres. Refrigerate the breaded cutlets for a minimum of 30 minutes to bind the crust.
  4. Shallow Fry: Heat neutral oil in a frying pan over medium-high heat (approx. 350°F / 175°C). Fry cutlets in batches for 2–3 minutes per side until deep golden brown and crunchy. Drain excess oil on a wire rack.
  5. Assemble and Layer: Spread a thin layer of warm marinara sauce on the baking dish. Place the fried cutlets over the sauce. Top each cutlet with a spoonful or two of sauce (avoiding the edges of the crust) and cover generously with mozzarella cheese.
  6. Bake: Bake for 12–15 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 74°C (165°F).
  7. Finish and Serve: Remove from the oven and allow to rest for 5 minutes. Garnish with fresh basil chiffonade and serve immediately.