Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (approx. 150g)
  • ½ cup grated Parmesan cheese (50g), divided
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon dried Italian seasoning (5g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • ½ cup olive oil (120 ml), for frying
  • 1 (24-ounce) jar good-quality marinara sauce (680g)
  • 8 ounces fresh mozzarella cheese (225g), sliced
  • ¼ cup fresh basil leaves, chopped (optional, for garnish)

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch).
  2. In separate shallow dishes, place flour, beaten eggs, and panko breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat generously with panko breadcrumb mixture.
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Do not cook through completely.
  5. Pour marinara sauce over the chicken in the skillet (or transfer chicken to a baking sheet). Top each chicken breast with mozzarella slices. Sprinkle with remaining Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted, bubbly, and lightly golden, and chicken is cooked through (internal temperature reaches 165°F or 74°C).
  7. Garnish with fresh basil (if using) and serve immediately.