Ingredients:

  • 2 large chicken breasts (approx. 500g), sliced into 4 thin cutlets
  • 0.5 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp water
  • 1 cup (60g) panko breadcrumbs
  • 0.5 cup (50g) grated Parmigiano-Reggiano
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) dried oregano
  • 0.5 tsp (3g) fine sea salt
  • 0.25 cup (60ml) neutral oil (avocado or grapeseed)
  • 1.5 cups (350ml) marinara sauce
  • 1 cup (115g) shredded low-moisture mozzarella
  • 0.25 cup (10g) fresh basil, chiffonade
  • 1 tbsp extra Parmesan for dusting

Instructions:

  1. Place chicken cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound them until they reach a uniform 1/2-inch thickness.
  2. Set up a dredging station with three shallow bowls: Bowl 1 with flour and salt; Bowl 2 with beaten eggs and water; Bowl 3 with panko, Parmesan, garlic powder, and oregano.
  3. Press each cutlet into the flour, dip into the egg wash, and then firmly pack the panko mixture onto the meat, pressing with palms to ensure adhesion.
  4. Heat oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until the crust is a deep mahogany color and firm.
  5. Transfer chicken to a wire rack set over a baking sheet. Top with marinara sauce and shredded mozzarella.
  6. Broil or bake at high heat until the cheese is molten and bubbly. Garnish with fresh basil and extra Parmesan before serving.