Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, halved into cutlets
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp water
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1.5 cups marinara sauce
  • 1.5 cups fresh mozzarella cheese, shredded or sliced
  • 1/4 cup fresh basil, chiffonade
  • 2 tbsp additional grated Parmesan for garnish

Instructions:

  1. Preheat your oven to 425°F (220°C). Place a stainless steel wire cooling rack inside a large rimmed baking sheet and lightly spray with non-stick spray.
  2. Use a meat mallet to pound the chicken cutlets to a uniform 1/2-inch thickness to ensure even cooking. Season with salt, pepper, and garlic powder.
  3. In a large skillet over medium heat, toss the panko breadcrumbs with 2 tablespoons of olive oil. Stir constantly until they turn a pale golden brown (about 3-5 minutes). Transfer to a shallow bowl and mix with 1/2 cup grated Parmesan and dried oregano.
  4. Set up a three-step dredging station: Bowl 1 with all-purpose flour; Bowl 2 with eggs beaten with 1 tablespoon of water; Bowl 3 with the toasted panko mixture.
  5. Dredge each chicken cutlet first in the flour (shaking off excess), then dip in the egg wash, and finally press firmly into the toasted panko mixture to coat thoroughly.
  6. Place the breaded chicken on the prepared wire rack. Bake for 15-18 minutes or until the internal temperature reaches 165°F.
  7. Remove from oven and top each cutlet with marinara sauce and mozzarella cheese. Return to the oven for 3-5 minutes or until the cheese is melted and bubbly.
  8. Garnish with fresh basil chiffonade and additional grated Parmesan before serving.