Ingredients:

  • 2 large (approx. 8 oz each) boneless, skinless Chicken Breasts
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour
  • 2 large Eggs, beaten
  • 1 Tbsp Water or Milk
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Finely Grated Parmigiano-Reggiano Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 3/4 cup Neutral Oil (e.g., vegetable, canola) for shallow frying
  • 2 cups High-Quality Marinara or Tomato Sauce
  • 6 oz Fresh Mozzarella, drained and sliced 1/4 inch thick
  • 1/2 cup Shredded Low-Moisture Mozzarella
  • 2 Tbsp Fresh Basil, chiffonade (for garnish)

Instructions:

  1. Prep the Chicken: Slice the chicken breasts horizontally to create 4 thinner cutlets. Place cutlets between two sheets of plastic wrap and pound gently until they are uniformly 1/2-inch thick. Season both sides with salt and pepper.
  2. Set Up the Breading: Arrange the three shallow dishes for the breading station: Dish 1 (Dry): Flour. Dish 2 (Wet): Eggs whisked with water/milk. Dish 3 (Dry 2): Panko, grated Parmesan, oregano, garlic powder, salt, and pepper—mix thoroughly.
  3. Dredge the Cutlets: Using the 'dry hand/wet hand' method, thoroughly dredge each cutlet: first in flour, shaking off excess; then in egg wash; and finally, press firmly into the Panko mixture to ensure a thick, even coating. Place breaded cutlets on a wire rack (chilling for 10 minutes helps adhesion).
  4. Heat the Oil: Pour oil into a heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
  5. Shallow Fry: Carefully place 2 cutlets into the hot oil. Fry for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer the fried cutlets back to the wire rack to drain excess oil.
  6. Preheat & Prep: Preheat oven to 400°F (200°C). Pour about 1/2 cup of marinara sauce into the bottom of the 9x13 inch baking dish and spread to coat.
  7. Assemble: Place the four fried cutlets into the prepared baking dish. Spoon 2–3 Tbsp of the remaining marinara over the centre of each cutlet, carefully avoiding the crispy edges.
  8. Cheese Layer: Top each cutlet with slices of fresh mozzarella and a sprinkle of the shredded low-moisture mozzarella.
  9. Bake: Bake for 10–12 minutes, or until the cheese is melted, bubbly, and slightly browned around the edges.
  10. Garnish and Serve: Rest the dish for 5 minutes. Garnish with fresh basil before serving.