Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½ inch (1.25cm) thickness
  • 1 tsp (5ml) kosher salt
  • ½ tsp (2.5ml) black pepper
  • 1 cup (120g) plain dried breadcrumbs (Italian-style preferred)
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) dried Italian seasoning
  • ½ tsp (2.5ml) garlic powder
  • 2 large eggs
  • 2 tbsp (30ml) milk
  • ½ cup (120ml) olive oil, divided
  • 2 cups (480ml) marinara sauce (jarred or homemade)
  • 8 oz (225g) fresh mozzarella cheese, sliced
  • ¼ cup (25g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness. Season with salt and pepper.
  2. Set up three stations: breadcrumb mixture, egg wash, and plain breadcrumbs.
  3. Dredge each chicken breast in flour, then dip in egg wash, and finally coat thoroughly with the breadcrumb mixture. Press gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Add chicken cutlets (in batches if necessary) and cook until golden brown and cooked through, about 4-5 minutes per side.
  5. Transfer chicken to a baking sheet. Top each cutlet with marinara sauce, mozzarella slices, and grated Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly, about 10-15 minutes.
  7. Garnish with fresh basil (if desired) and serve immediately.