Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds total)
1 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for drizzling)
1 1/2 cups good quality marinara sauce
1 cup shredded low moisture mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
1-Prep the Chicken: Preheat oven to 425°F, line a baking sheet with parchment, slice chicken breasts into thin cutlets, and pat dry.
2-Set Up the Breading Station: Prepare three bowls with flour, beaten eggs, and panko-Parmesan mixture. Dredge each cutlet in flour, egg, then breadcrumbs, and let rest for 5 minutes.
3-Bake the Chicken: Drizzle oil over breaded cutlets and bake at 425°F for 18-20 minutes, flipping halfway, until golden and firm.
4-Add Sauce and Cheese: Top each cutlet with marinara sauce, mozzarella, and Parmesan, then bake an additional 8-10 minutes. Optionally broil for 1-2 minutes for a bubbly top.
5-Garnish and Serve: Let rest 3 minutes, garnish with fresh basil, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use panko breadcrumbs for the lightest, crunchiest crust—they make all the difference over regular breadcrumbs.
💡 Apply a thin layer of sauce only—too much will soften the crispy coating you worked hard to create.
💡 Let the breaded cutlets rest for 5 minutes before baking so the coating adheres and stays put during baking.
- Prep Time: 15 minutes
- Resting Time: 8 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian American
Nutrition
- Serving Size: 1 cutlet
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg