Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large Eggs, lightly whisked with 1 tbsp water
  • 1 cup (100g) Panko Breadcrumbs
  • 1/4 cup (25g) Grated Parmesan cheese (finely grated, for the breading)
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • Pinch of Salt
  • 2 tbsp Olive Oil (for drizzling/spraying)
  • 1 1/2 cups (about 375g) High-Quality Marinara Sauce
  • 1 cup (115g) Shredded Mozzarella Cheese (Low-moisture, whole milk preferred)
  • 1/2 cup (50g) Sliced Fresh Mozzarella or Provolone (Optional)
  • 2 tbsp Fresh Basil leaves, chopped (for garnish)

Instructions:

  1. Butterfly the chicken breasts, then pound them evenly to about 1/2-inch thickness. Season both sides lightly with salt and pepper.
  2. Set up the dredging station: Dish 1: Flour seasoned with salt and pepper. Dish 2: Whisked eggs. Dish 3: Panko, grated Parmesan, garlic powder, and oregano mixed thoroughly.
  3. Dredge each cutlet sequentially: Flour (shake off excess) -> Egg (let excess drip off) -> Panko mixture (press firmly to ensure full coverage).
  4. Preheat the oven to 400°F (200°C). Place the breaded cutlets on a baking sheet, ideally set over a wire rack. Lightly spray or drizzle the tops with olive oil.
  5. Bake for 12–15 minutes until the crust is set and lightly golden.
  6. Remove the pan. Spoon 2–3 tablespoons of marinara sauce over the centre of each cutlet, leaving the edges exposed to maintain crispiness. Top generously with the mozzarella and optional fresh cheese slices.
  7. Return to the oven and bake for another 8–10 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
  8. Let the chicken rest for 5 minutes before garnishing with fresh basil and serving immediately.