📝 About This Recipe
This Italian-American classic marries the satisfying crunch of a golden-brown breaded cutlet with the comforting richness of a vibrant, herb-infused tomato sauce. Our version elevates the dish by using a blend of Panko and traditional breadcrumbs for maximum texture, topped with a molten duo of fresh mozzarella and sharp Parmesan. It is a soul-warming masterpiece that captures the essence of Sunday dinner in every cheesy, savory bite.
🥗 Ingredients
The Chicken & Breading
- 2 large Chicken breasts (halved horizontally and pounded to 1/2 inch thickness)
- 1/2 cup All-purpose flour (seasoned with salt and pepper)
- 2 large Eggs (beaten with a splash of water)
- 3/4 cup Panko breadcrumbs (for superior crunch)
- 3/4 cup Italian breadcrumbs (seasoned)
- 1 teaspoon Garlic powder
- 1/2 cup Neutral oil (such as grapeseed or vegetable oil for frying)
The Marinara Sauce
- 28 ounces Crushed San Marzano tomatoes (high quality makes a difference)
- 2 tablespoons Extra virgin olive oil
- 1/4 cup Yellow onion (very finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Dried oregano
- 5-6 leaves Fresh basil (torn)
The Toppings
- 8 ounces Fresh mozzarella cheese (sliced or shredded)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Start by preparing the sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté the minced onion until translucent, about 5 minutes, then add sliced garlic and cook for 1 minute until fragrant.
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2
Pour in the crushed tomatoes, oregano, and a pinch of salt. Simmer on low heat for 20-25 minutes while you prepare the chicken. Stir in fresh basil at the end.
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3
Preheat your oven to 400°F (200°C). Prepare a baking sheet with a wire rack set inside it to keep the chicken crispy.
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4
Place the chicken cutlets between two sheets of plastic wrap and pound gently with a meat mallet to an even 1/2-inch thickness. This ensures even cooking.
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5
Set up a dredging station: Plate 1 with seasoned flour; Plate 2 with beaten eggs; Plate 3 with a mix of Panko, Italian breadcrumbs, garlic powder, and 1/4 cup of the Parmesan.
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6
Dredge each cutlet in flour (shake off excess), dip in the egg wash, and then press firmly into the breadcrumb mixture until thoroughly coated.
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7
In a large skillet, heat the neutral oil over medium-high heat until it shimmers. Test with a breadcrumb; if it sizzles immediately, it's ready.
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8
Fry the chicken cutlets in batches for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain briefly.
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9
Spread a thin layer of the prepared marinara sauce in the bottom of a baking dish or directly onto the chicken cutlets if using a rack.
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10
Place the fried cutlets in the dish. Top each with a generous spoonful of sauce (don't drown them, or they'll get soggy!), followed by mozzarella and the remaining Parmesan.
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11
Bake in the oven for 10-12 minutes, or until the cheese is bubbly and starting to brown in spots.
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12
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and extra basil before serving.
💡 Chef's Tips
Always pound your chicken to an even thickness; this prevents the thin edges from drying out while the center cooks. Mixing Panko with traditional breadcrumbs gives you the best of both worlds: incredible crunch and full flavor coverage. Don't over-sauce the chicken before baking—apply just enough to the center so the edges stay crispy. Use fresh mozzarella packed in water for the best 'cheese pull,' but pat it dry with paper towels first to avoid excess moisture. If your sauce is too acidic, add a tiny pinch of sugar to balance the flavors of the San Marzano tomatoes.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or linguine tossed in the remaining marinara sauce. Pair with a crisp, chilled Caesar salad with plenty of garlic croutons. A side of roasted broccolini with lemon zest and red pepper flakes cuts through the richness of the cheese. Serve with warm, buttery garlic bread to soak up every last drop of the tomato sauce. For wine, a medium-bodied Italian Chianti or a bright Sangiovese complements the acidity of the tomatoes perfectly.