Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each), halved and pounded to ½-inch thickness
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ cups Panko breadcrumbs
  • ½ cup grated Parmesan cheese (Parmigiano-Reggiano)
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 8 ounces fresh Mozzarella cheese, sliced or shredded
  • ¼ cup fresh Basil leaves, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C). If using a wire rack, place it inside the baking sheet. Butterfly and pound the chicken cutlets to an even ½-inch thickness. Season both sides lightly with salt and pepper.
  2. Set up the breading station in three shallow dishes: Dish 1: Flour. Dish 2: Beaten eggs. Dish 3: Mix Panko, grated Parmesan, oregano, garlic powder, salt, and pepper thoroughly.
  3. Dredge each cutlet sequentially: Coat in flour (shake off excess), then dip in egg wash (let excess drip off), and finally press firmly into the Panko mixture to ensure full coverage.
  4. Lightly spray or brush the coated cutlets with olive oil. Place them on the prepared wire rack or baking sheet.
  5. Bake for 15 minutes until the chicken is nearly cooked through and the crust is golden brown.
  6. Remove from the oven. Spoon a thin layer of marinara sauce over the top of each cutlet, followed by the mozzarella and any remaining Parmesan.
  7. Return to the oven for 5–8 minutes, until the cheese is melted and bubbly. For extra colour, switch to the broiler for 1–2 minutes, watching carefully.
  8. Let the Oven Baked Chicken Parmesan rest for 5 minutes before garnishing generously with fresh basil and serving.