Ingredients:

  • 2 Large Boneless Skinless Chicken Breasts (approx. 1 lb / 450g)
  • 1/2 cup All-Purpose Flour (60g)
  • 2 Large Eggs
  • 1 tbsp water
  • 1 cup Panko Breadcrumbs (60g)
  • 1/2 cup Finely Grated Parmesan Cheese (45g)
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 cup Neutral Oil for shallow frying
  • 1.5 cups High-Quality Marinara Sauce
  • 8 oz Fresh Mozzarella, sliced or shredded (225g)
  • 1/4 cup Fresh Basil Leaves, chiffonade
  • 1 tbsp Extra Parmesan for Garnish

Instructions:

  1. Place cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the meat until they are a uniform 1/2-inch thick.
  2. Prepare the dredging station: place flour in the first bowl; whisk eggs and water in the second bowl; combine Panko, 1/2 cup Parmesan, garlic powder, and oregano in the third bowl.
  3. Dredge each cutlet in flour (shaking off excess), dip in egg wash, and press firmly into the Panko-Parmesan mixture to coat thoroughly.
  4. Heat oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until mahogany brown and crispy. Transfer to a wire rack set over a baking sheet.
  5. Spoon room-temperature marinara sauce over the center of each cutlet and top with mozzarella slices. Bake at 400°F (200°C) for 5-7 minutes until cheese is molten and bubbly.
  6. Garnish with fresh basil and additional Parmesan before serving.