Method
- Place a chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken to an even 1/2-inch thickness. Season both sides of the chicken cutlets generously with salt and pepper.
- Set up three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine Panko breadcrumbs, grated Parmesan, garlic powder, and oregano.
- Dredge each cutlet in flour, then dip in the egg wash, and finally press firmly into the Panko mixture to coat completely.
- Heat oil in a large skillet over medium-high heat. Fry chicken for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan. Transfer to a wire rack to drain.
- Preheat oven to 400°F (200°C). Spread a thin layer of marinara in a 9x13-inch baking dish. Arrange chicken in a single layer. Top each cutlet with more marinara sauce, shredded mozzarella, and extra Parmesan.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. Garnish with fresh basil before serving.
Nutrition
Notes
Pound the Chicken Evenly: This ensures the chicken cooks quickly and stays juicy.
Use Freshly Grated Cheese: It melts much better than pre-shredded varieties.
Don't Overcrowd the Pan: Fry in batches to keep the oil hot and the chicken crispy.
Use a Wire Rack: Let the fried chicken drain on a wire rack, not paper towels, to prevent a soggy bottom.
Use Freshly Grated Cheese: It melts much better than pre-shredded varieties.
Don't Overcrowd the Pan: Fry in batches to keep the oil hot and the chicken crispy.
Use a Wire Rack: Let the fried chicken drain on a wire rack, not paper towels, to prevent a soggy bottom.