Ingredients:

  • 720 grams Boneless, skinless chicken breast (4 medium), sliced horizontally into 8 thin cutlets
  • 2 Large Egg Whites, lightly whisked
  • 1/4 cup All-purpose flour
  • 1 cup Panko breadcrumbs
  • 1/4 cup Freshly grated Parmesan cheese
  • 1 teaspoon Dried Italian seasoning
  • Salt and Black Pepper, To taste
  • Olive oil cooking spray
  • 24 oz jar Low-sodium marinara sauce
  • 1 1/2 cups Part-skim mozzarella cheese, shredded
  • 1/4 cup Fresh basil leaves, rough chopped (for garnish)
  • 2 cloves Garlic, minced (Optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish. Slice each chicken breast horizontally to create 8 thin cutlets. Gently pound cutlets to a uniform 1/2 inch (1.2 cm) thickness.
  2. Set up three shallow dishes: (1) Flour seasoned with salt and pepper; (2) Whisked egg whites; (3) Panko mixed with 1/4 cup Parmesan and Italian seasoning.
  3. Bread the Chicken: Dip each cutlet first in the flour, shaking off excess; then in the egg whites, letting excess drip; finally, press firmly into the Panko mixture to ensure a thick, even coating.
  4. Arrange the coated chicken cutlets on a separate, ungreased baking sheet. Generously mist the tops of the cutlets with olive oil spray. Bake for 8–10 minutes, flipping halfway through, until the coating is set and lightly golden.
  5. Pour half (approx. 340g) of the marinara sauce into the prepared casserole dish, spreading evenly.
  6. Carefully arrange the pre-baked cutlets over the sauce layer in a single layer.
  7. Spoon the remaining marinara sauce evenly over the chicken cutlets.
  8. Sprinkle the shredded mozzarella evenly over the sauce.
  9. Return the dish to the oven and bake for 20–25 minutes, or until the mozzarella is melted, bubbly, and the internal temperature of the chicken reaches 165°F (74°C).
  10. Remove the casserole from the oven. Let it rest for 5 minutes before serving. Garnish generously with fresh chopped basil.