Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 lb)
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.5 cup All-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup Panko breadcrumbs
  • 0.5 cup Grated Parmesan cheese
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 1.5 cups marinara sauce
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 0.25 cup fresh basil, chiffonade
  • 2 tbsp neutral oil

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to a uniform 0.5-inch thickness. Slice into four equal cutlets and season both sides with salt and pepper.
  2. Organize a three-stage dredging station: one bowl with flour, one with eggs beaten with water, and a third with a mixture of Panko, Parmesan, oregano, and garlic powder.
  3. Coat each cutlet in flour (shaking off excess), dip in the egg wash, and press firmly into the Panko mixture until fully and thickly coated.
  4. Heat oil in an oven-safe skillet over medium-high heat. Sear the chicken cutlets until the crust is deep golden brown, approximately 3-4 minutes per side.
  5. Apply marinara sauce strategically to the center of each cutlet, leaving the edges exposed for crispness. Top with shredded mozzarella.
  6. Transfer the skillet to a preheated broiler for 2-3 minutes until the cheese is bubbling and browned. Garnish with fresh basil before serving.