Description
A delicious take on the classic Italian-American dish, combining crispy chicken, rich tomato sauce, and layers of melted cheeses.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 large eggs
- 2 tbsp all-purpose flour (more if needed)
- 1 cup panko breadcrumbs (more if needed)
- ¾ cup grated Parmesan cheese, divided
- ½ cup olive oil
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cubed
- ½ cup provolone cheese, grated
- ¼ cup fresh basil, chopped
- 2 tsp olive oil, for drizzling
Instructions
- Pound and season the chicken: Flatten each chicken breast to a uniform ½-inch thickness using a mallet or a rolling pin. Season generously with salt and pepper, then dredge in flour.
- Prepare the breading station: In one bowl, beat the eggs. In another, mix panko breadcrumbs with half of the grated Parmesan cheese.
- Bread the chicken: Dip each floured chicken piece into the egg mixture and then coat in the breadcrumb-Parmesan mixture. Let rest for 10–15 minutes.
- Fry until golden: Heat olive oil in a large skillet over medium-high heat. Fry each chicken breast for about 2 minutes on each side until golden brown.
- Assemble the dish: Place chicken cutlets in a baking dish, spoon tomato sauce over each, top with mozzarella, provolone, remaining Parmesan, and chopped basil. Drizzle with olive oil.
- Bake to perfection: Preheat oven to 230°C (450°F) and bake for 15–20 minutes until cheese is bubbly and chicken reaches an internal temperature of 74°C (165°F).
- Serve hot: Allow to rest for a few minutes before serving with a side of pasta, salad, or crusty bread.
Notes
Control oil temperature while frying to prevent sogginess and let the chicken rest after frying for juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian