📝 About This Recipe
This Italian-American classic is a masterclass in texture and flavor, featuring a shatteringly crisp breaded cutlet topped with a vibrant, slow-simmered marinara and molten mozzarella. Born in the immigrant kitchens of the 20th century, this dish represents the perfect marriage of rustic Italian soul and generous American spirit. Every bite delivers a harmonious balance of savory poultry, bright acidity from San Marzano tomatoes, and the creamy richness of melted cheese.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved horizontally to make 4 thin cutlets)
- 1/2 cup All-purpose Flour (seasoned with salt and pepper)
- 2 Large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for superior crunch)
- 1/2 cup Parmigiano-Reggiano (finely grated and mixed into breadcrumbs)
- 1/2 cup Neutral Oil (such as grapeseed or vegetable oil for frying)
The Homemade Marinara
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or food mill)
- 3 Garlic Cloves (thinly sliced)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Dried Oregano
- 4-5 leaves Fresh Basil Leaves (torn)
The Topping
- 8 ounces Fresh Mozzarella (sliced or torn into chunks)
- 1/2 cup Provolone Cheese (shredded for extra sharp flavor)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or a heavy skillet, gently pound them to an even 1/4-inch thickness. This ensures even cooking and a tender bite.
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2
Set up your breading station: Place the seasoned flour in one shallow bowl, the beaten eggs in a second, and the mixture of Panko and grated Parmigiano-Reggiano in a third.
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3
Dredge each cutlet first in flour (shaking off excess), then dip in the egg wash, and finally press firmly into the Panko mixture until thoroughly coated. Let the breaded chicken rest on a wire rack for 10 minutes to help the crust adhere.
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4
While the chicken rests, make the sauce. In a medium saucepan, heat olive oil over medium heat. Sauté the sliced garlic until fragrant and just barely golden (about 1-2 minutes).
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5
Carefully pour in the crushed tomatoes, oregano, and a pinch of salt. Simmer gently for 15-20 minutes until thickened. Stir in the torn basil at the very end.
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6
Preheat your oven to 425°F (220°C). Position a rack in the upper third of the oven.
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7
In a large heavy-bottomed skillet, heat the neutral oil over medium-high heat until it shimmers. Fry the chicken cutlets in batches for 2-3 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined plate to drain.
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8
In a baking dish, spread a thin layer of the prepared marinara sauce (about 1/2 cup) on the bottom.
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9
Place the fried chicken cutlets on top of the sauce in a single layer. Spoon a generous amount of sauce over the center of each cutlet, leaving the edges exposed to maintain their crunch.
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10
Top each cutlet with a mix of mozzarella and provolone. Sprinkle with a little extra parmesan if desired.
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11
Bake for 10-12 minutes, or until the cheese is bubbly and beginning to brown in spots. For a deeper color, you can broil for the last 60 seconds.
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12
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve immediately while the cheese is gooey.
💡 Chef's Tips
Always pound your chicken to an even thickness; this prevents the thin edges from drying out while waiting for the thick center to cook. Don't drown the chicken in sauce! Applying sauce only to the center keeps the perimeter of the breading crispy. Use a combination of low-moisture mozzarella and fresh mozzarella for the perfect balance of 'stretch' and 'flavor'. Make sure your frying oil is hot (around 350°F) before adding the chicken to prevent the breading from absorbing too much oil and becoming greasy. Letting the breaded cutlets rest before frying is the secret to a crust that doesn't fall off in the pan.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti tossed in the remaining marinara sauce. Pair with a crisp, chilled Caesar salad with plenty of garlic croutons. A side of buttery garlic bread is essential for mopping up any leftover sauce. For a wine pairing, choose a medium-bodied Italian red like Chianti or Barbera to cut through the richness. Lightly sautéed broccolini with lemon and red pepper flakes adds a nice touch of green to the plate.