Ingredients:

  • 1 lb chicken breasts, sliced into 4 thin cutlets
  • 1 cup Panko breadcrumbs
  • 0.5 cup Parmigiano-Reggiano, finely grated
  • 0.5 cup All-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1.5 cups marinara sauce
  • 6 oz fresh mozzarella, sliced or shredded
  • 0.25 cup fresh basil, chiffonade
  • 2 tbsp neutral oil
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Slice the 1 lb chicken breasts into 4 thin cutlets. Place cutlets between plastic wrap and pound to 1.5 cm thickness until uniform across the entire piece. Pat the cutlets bone-dry with paper towels to ensure maximum crust adhesion.
  2. Set up a triple-dredge station: Bowl 1 with 0.5 cup All purpose flour ; Bowl 2 with 2 large eggs beaten with 1 tbsp water; Bowl 3 with a mix of 1 cup Panko, 0.5 cup grated Parmigiano-Reggiano, 1 tsp garlic powder, 1 tsp dried oregano, 0.5 tsp salt, and 0.5 tsp pepper.
  3. Dredge each cutlet first in flour (shaking off excess), then the egg wash, and finally press firmly into the Panko-Parmesan mixture until fully coated.
  4. Heat 2 tablespoons of neutral oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers and dances. Sear the cutlets for 3-4 minutes per side until the crust is deep golden and crackling.
  5. Transfer chicken to a baking sheet and spoon 1.5 cups marinara sauce ONLY in the center of each cutlet. Top with 6 oz fresh mozzarella until the meat is mostly covered but edges are visible.
  6. Place the baking sheet under a high broiler for 2-3 minutes until the cheese is bubbly and golden brown.
  7. Garnish with 0.25 cup fresh basil chiffonade and let rest for 5 minutes before serving.