Ingredients:

  • 4 medium Boneless, Skinless Chicken Breasts (approx. 600g / 1.3 lbs total)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large Eggs, lightly whisked
  • 1 cup (120g) Panko Breadcrumbs
  • 1/4 cup (25g) Finely Grated Parmigiano-Reggiano Cheese (mixed into the panko)
  • 1/2 cup (120ml) Neutral Cooking Oil (e.g., Vegetable, Canola, or Rapeseed oil)
  • 2 cups (475ml) High-Quality Marinara or Tomato Sauce
  • 8 oz (225g) Low-Moisture Mozzarella Cheese, thinly sliced or roughly shredded
  • 1/4 cup (25g) Grated Parmigiano-Reggiano Cheese (for finishing)
  • Small handful Fresh Basil Leaves, for garnish

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally through the middle to create 8 thinner cutlets (or 4 large, thin cutlets). Place them between two sheets of plastic wrap. Using the flat side of a meat tenderiser, gently pound the chicken until it is uniformly about 1/4 inch (6mm) thick. Season both sides lightly with salt and pepper.
  2. Set Up the Breading Station: Arrange three shallow dishes in an assembly line: Dish 1: Flour; Dish 2: Whisked eggs; Dish 3: Panko combined with the 1/4 cup of grated Parmesan.
  3. Dredge the Chicken: Working one cutlet at a time, coat thoroughly in Flour (shaking off excess), then dip into the Egg mixture (allowing excess to drip off), and finally press firmly into the Panko/Parmesan mix, ensuring full, even coverage.
  4. Chill (Crucial Step): Place the breaded cutlets on a wire rack set over a baking sheet and refrigerate for 15 minutes. This helps the coating adhere and prevents it from falling off during frying.
  5. Preheat Oven: Preheat your oven to 400°F (200°C).
  6. Pan-Fry the Cutlets: Heat the neutral oil in the heavy skillet over medium-high heat until shimmering. Carefully place 2-3 cutlets in the hot oil (do not overcrowd the pan).
  7. Achieve Golden Crust: Fry for 2–3 minutes per side, until deeply golden brown and crispy. (Note: The chicken will not be cooked through yet.) Remove the cutlets and place them immediately onto a paper towel-lined plate to drain excess oil. Repeat with remaining cutlets.
  8. Prepare the Baking Dish: Lightly spread a thin layer of tomato sauce on the bottom of the prepared baking dish.
  9. Assemble the Dish: Lay the fried cutlets over the sauce, ensuring they don't overlap too much. Spoon 2–3 tablespoons of the remaining tomato sauce over the center of each cutlet, avoiding the crispy edges.
  10. Cheese Layer: Top each cutlet with slices or generous shreds of the low-moisture Mozzarella and a sprinkle of the reserved Parmigiano-Reggiano.
  11. Bake: Transfer the dish to the preheated oven and bake for 12–15 minutes, or until the cheese is melted, bubbling, and the chicken registers an internal temperature of 165°F (74°C).
  12. Rest and Serve: Remove from the oven. Let rest for 5 minutes. Garnish generously with fresh basil leaves before serving.