Ingredients

Scale

1 lb thin cut chicken breast (about 2 large breasts, sliced in half)

1/4 cup all purpose flour

1 large egg

3/4 cup panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil (plus more for the pan)

1 cup of your favorite tomato sauce or marinara

1/2 cup low moisture mozzarella cheese, sliced or shredded

Fresh basil for garnish

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Instructions

1-Prepare the chicken: Slice chicken breasts in half horizontally, pound to 1/2 inch thick, and season with salt and pepper.

2-Set up breading station: Place flour, beaten egg, and a panko-Parmesan mixture in separate bowls.

3-Bread the chicken: Coat cutlets in flour, dip in egg, then press firmly into panko-Parmesan mixture until fully coated.

4-Pan fry: Heat olive oil in a large skillet over medium-high; fry cutlets 2-3 minutes per side until golden brown, without overcrowding.

5-Top with cheese and broil: Transfer to a baking sheet, top with mozzarella slices, and broil on high for 2-3 minutes until melted and bubbly.

6-Add marinara sauce: Warm sauce and spoon a thin layer over the melted cheese, just enough to cover the center.

7-Finish and serve: Sprinkle fresh basil and serve immediately while hot and crispy.

Last Step:

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Notes

💡 Replace some breadcrumbs with Parmesan cheese in the breading to keep the crust crispy even after baking.
💡 Always layer the melted cheese on first, then add the tomato sauce on top so the sauce never touches the breading directly.
💡 Use low moisture mozzarella instead of fresh mozzarella to prevent excess water from making the dish soggy.

Author: Ruby Bennett
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan Fry, Broil
Cuisine: Italian-American

Nutrition

Serving Size: 1 cutlet
Calories: 450
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 38g
Cholesterol: 125mg