Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 680g total), halved horizontally
  • 1 teaspoon Kosher Salt, plus more for seasoning
  • 1/2 teaspoon Freshly Ground Black Pepper, plus more for seasoning
  • 1 cup (120 g) All-Purpose Flour
  • 3 Large Eggs, lightly whisked
  • 2 cups (120 g) Plain Panko Breadcrumbs
  • 1/2 cup (50 g) Grated Parmesan Cheese (for breading)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 cup (240 ml) Olive Oil or Vegetable Oil, for shallow frying
  • 3 cups (720 ml) Marinara Sauce
  • 8 oz (225 g) Fresh Mozzarella, sliced or shredded
  • 1/4 cup Fresh Basil Leaves, for garnish
  • 1/4 cup (25 g) Extra Parmesan Cheese, finely grated (for dusting)

Instructions:

  1. Preheat the oven to 400°F (200°C). Spread 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. Set aside.
  2. Prepare Chicken: Slice the 4 chicken breasts horizontally to create 8 thin cutlets. Pound them gently but firmly to an even thickness of about 1/4 inch (6 mm). Season both sides generously with salt and pepper.
  3. Set Up Breading Station: Arrange three shallow dishes. Dish 1: Flour. Dish 2: Whisked Eggs. Dish 3: Combine Panko, 1/2 cup Parmesan, oregano, and garlic powder.
  4. Dredge Chicken: Coat the chicken thoroughly in Flour, shaking off excess. Dip in Egg wash. Press firmly into the Panko Mixture, ensuring the crumbs adhere completely to all surfaces.
  5. Heat oil in a heavy-bottomed skillet to a depth of about 1/2 inch over medium-high heat until the oil reaches 350°F (175°C).
  6. Fry Cutlets: Carefully place 2-3 cutlets in the hot oil (do not overcrowd). Fry for 3–4 minutes per side until deeply golden brown and crispy. Transfer immediately to a wire rack to drain excess oil.
  7. Assemble: Place the fried cutlets directly on top of the sauce in the prepared baking dish. Spoon 2 tablespoons of marinara sauce over the top of each cutlet.
  8. Cheese Layer: Layer the sliced or shredded mozzarella evenly over the sauced chicken, followed by a light dusting of the extra grated Parmesan.
  9. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and the internal temperature of the chicken reaches 165°F (74°F).
  10. Rest and Serve: Remove from the oven. Garnish with fresh basil leaves. Let rest for 5 minutes before serving to allow the sauces to settle.