Ingredients:

  • 4 boneless, skinless chicken breasts (halved horizontally and pounded to 1/2-inch)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup All-Purpose Flour
  • 3 Large Eggs, lightly beaten
  • 2 cups Panko Breadcrumbs
  • 1/2 cup finely Grated Parmesan Cheese (for Panko mix)
  • 1 tsp Dried Italian Herbs
  • 1 cup High Smoke Point Oil (Canola or Vegetable) for frying
  • 2 cups Marinara Sauce
  • 8 oz Fresh Mozzarella Cheese, sliced or torn
  • 1/4 cup Grated Parmesan Cheese (for topping)
  • 1/4 cup Fresh Basil Leaves, chiffonade, for garnish

Instructions:

  1. Butterfly the chicken breasts, cover with plastic wrap, and pound them evenly to about 1/2-inch thickness. Season generously with salt and pepper.
  2. Set up three shallow dishes: (1) All-Purpose Flour; (2) Beaten Eggs; (3) Panko mixed thoroughly with 1/2 cup Parmesan and Italian herbs.
  3. Dredge each cutlet: lightly coat in flour (shaking off excess), dip completely in egg, and then press firmly into the Panko mixture to ensure a full, even coating.
  4. Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Fry cutlets in batches for 3–4 minutes per side until deeply golden brown and cooked through (internal temp 165°F/74°C). Drain on a wire rack set over a baking sheet.
  5. Preheat oven to 400°F (200°C). Spread a thin layer of marinara in the bottom of a 9x13 inch baking dish. Place the fried chicken cutlets over the sauce.
  6. Top each cutlet generously with marinara sauce, followed by slices/pieces of fresh mozzarella, and a sprinkle of finishing Parmesan cheese.
  7. Bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  8. Let rest for 5 minutes before serving. Garnish generously with fresh basil chiffonade.