Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 6 oz each), butterflied and pounded thin
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ cup All-Purpose Flour
  • 2 large Eggs
  • 1 Tbsp Whole Milk
  • 1 ½ cups Panko Breadcrumbs
  • ½ cup finely grated fresh Parmigiano-Reggiano cheese
  • 1 Tbsp fresh Italian Parsley, finely chopped
  • 1 cup Vegetable Oil or light Olive Oil (for frying)
  • 1 ½ cups high-quality Marinara Sauce (warmed)
  • 8 oz low-moisture fresh Mozzarella, sliced or torn into pieces
  • 2 Tbsp extra grated Parmigiano-Reggiano (for topping)
  • Pinch of dried Oregano (optional, for garnish)

Instructions:

  1. Butterfly the chicken breasts and pound them to an even 1/4 inch (6 mm) thickness. Season both sides of the cutlets lightly with salt and pepper. Preheat the oven broiler to high and gently warm the marinara sauce on the stove.
  2. Set up the breading station: Arrange three shallow dishes. Dish 1: Flour. Dish 2: Whisked eggs and milk. Dish 3: Panko, 1/2 cup Parmesan, and parsley, mixed thoroughly.
  3. Dredge one cutlet at a time: coat thoroughly in flour, shaking off excess; dip in egg wash; then press firmly into the Panko/Parmesan mixture, ensuring the entire surface is coated. Place breaded cutlets on a wire cooling rack.
  4. Heat 1 cup of oil in a heavy skillet over medium-high heat until shimmering (approx. 350°F / 175°C). Carefully place 2 cutlets into the hot oil. Fry for 3–4 minutes per side until deeply golden brown and crisp. Remove and return immediately to the wire rack. Repeat with remaining cutlets.
  5. Spoon a thin layer of warm marinara sauce over the top center of each fried cutlet (avoiding the edges). Top generously with fresh mozzarella slices. Sprinkle with the extra grated Parmigiano-Reggiano.
  6. Place the sheet pan under the hot broiler for 2–4 minutes, watching constantly, until the cheese is melted, bubbly, and slightly browned in spots. Serve immediately after resting for 2 minutes, garnished with oregano if desired.