Ingredients:
- 4 boneless, skinless chicken breasts (about 24 oz / 680 g total; approx. 6 oz / 170 g each)
- Salt and freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 large egg
- 2 tbsp (30 ml) milk or water
- 1 cup (100 g) panko breadcrumbs
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 tsp dried Italian seasoning (or 1 tbsp chopped fresh parsley)
- Cooking spray or 2 tbsp (30 ml) olive oil for brushing/spritzing
- 2 cups (480 ml) marinara sauce (store-bought or homemade), warmed
- 4 oz (113 g) part-skim mozzarella, shredded (about 1 cup)
- Fresh basil leaves or chopped parsley, for garnish
- Lemon wedges (optional)
Instructions:
- Prep the chicken: slice thicker breasts horizontally to make thinner cutlets or butterfly and pound to an even thickness of about 1/2 inch (1.3 cm). Season both sides lightly with salt and pepper.
- Set up the dredging station: Bowl 1 - flour seasoned with a pinch of salt. Bowl 2 - whisk the egg with milk or water. Bowl 3 - combine panko, grated Parmesan, and Italian seasoning.
- Bread the chicken: dredge each cutlet in flour, shake off excess; dip in the egg wash letting excess drip; press both sides into the panko-Parmesan mixture until evenly coated.
- Arrange and bake: preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and spray the rack with cooking spray. Place breaded cutlets on the rack, spritz tops lightly with cooking spray or brush with olive oil, and bake 15–18 minutes until breading is golden and internal temperature registers about 155–160°F (68–71°C).
- Finish with sauce and cheese: remove sheet from oven and spoon about 1/2 cup (120 ml) warmed marinara over each cutlet. Top each with 1 oz (28 g) shredded mozzarella and broil on high 2–3 minutes until cheese melts and edges brown lightly; remove when internal temperature reaches 165°F (74°C).
- Rest and serve: let the cutlets rest 3 minutes. Garnish with fresh basil or parsley and a lemon wedge if desired. Serve with your chosen sides.