Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 cup (120g) all-purpose flour, seasoned with salt and freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 1 ½ cups (about 75g) Italian breadcrumbs, seasoned with salt, pepper, garlic powder, and dried oregano
  • ½ cup (120ml) olive oil, for frying
  • 2 cups (475ml) marinara sauce (store-bought or homemade)
  • 8 oz (225g) fresh mozzarella cheese, sliced or shredded
  • ¼ cup (20g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pound chicken breasts to even thickness.
  2. Arrange flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with breadcrumbs, pressing to adhere.
  4. Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  5. Place fried chicken cutlets on a rimmed baking sheet. Top each with marinara sauce, mozzarella cheese, and Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly, about 10-15 minutes.
  7. Garnish with fresh basil (if desired) and serve immediately.