Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup vegetable oil or olive oil for frying
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet or a heavy skillet to pound them to an even thickness of about half an inch. Season both sides of the chicken generously with salt and black pepper.
- Prepare three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, and garlic powder. Mix well to ensure the breading is uniform.
- Dredge each chicken cutlet in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs until fully coated. Finally, press the chicken into the breadcrumb mixture, ensuring it is completely covered on all sides. Press firmly so the crumbs stick.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets. Fry for about 3-4 minutes per side, or until they are golden brown and crispy. Remove the chicken from the skillet and place them on a paper towel-lined plate to drain.
- Preheat your oven to 400°F (200°C). Place the fried chicken cutlets in a baking dish. Top each piece of chicken with about 1/2 cup of marinara sauce and a generous handful of shredded mozzarella cheese.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and garnish with fresh basil or parsley before serving.
- Cook Time: 40 minutes
- Diet: Standard