- Prep time15 mins
- Cook time30 mins
- Servings4
- DifficultyMedium
- CategoryItalian
This is the restaurant favorite you can absolutely make at home: golden, crunchy chicken cutlets layered with tangy marinara and molten mozzarella, finished under a hot oven until the cheese blisters. The two tricks that matter are pounding the cutlets to an even thickness and letting the breaded chicken rest a few minutes before frying, so the crust stays put. Serve it over spaghetti and dinner feels like an occasion.
Ingredients
- 2 large chicken breasts (about 700 g), sliced in half lengthwise into 4 cutlets
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (60 g) panko breadcrumbs
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra to serve
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/3 cup (80 ml) olive oil, for frying
- 2 cups (480 ml) marinara sauce (store-bought or homemade)
- 8 oz (225 g) fresh mozzarella, thickly sliced and patted dry
- 2 tbsp fresh basil leaves, chopped
- Spaghetti, to serve (optional)
Method
- Pound the chicken cutlets to an even 1/2-inch thickness. Season both sides generously with salt, black pepper and the Italian seasoning.
- Set up a breading station: flour in the first shallow bowl, beaten eggs in the second, and panko mixed with the grated Parmesan in the third.
- Dredge each cutlet in flour and shake off the excess, dip into the egg, then press firmly into the panko-Parmesan mix until well coated. Rest the breaded cutlets for 5 minutes so the coating sets.
- Heat the olive oil in a large skillet over medium heat. Fry the cutlets in batches, 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper-lined plate.
- Heat the oven to 220°C (425°F). Spread 1/2 cup of the marinara sauce in a baking dish, arrange the chicken cutlets on top, and spoon the remaining marinara over each cutlet.
- Lay the mozzarella slices over the chicken and bake for 12 to 15 minutes, until the cheese is melted, bubbling and lightly browned.
- Rest for 3 minutes, shower with chopped basil and extra Parmesan, and serve over spaghetti or with garlic bread.
Tips for success
- Pound the cutlets to an even thickness — thin spots overcook while thick spots stay pink.
- Let the breaded chicken rest 5 minutes before frying so the crust grips instead of sliding off.
- Pat fresh mozzarella dry before topping — watery cheese steams the crust instead of letting it brown.
Watch video tutorial
Prefer to watch it being made? This from Amy LaCelle walkthrough covers the same chicken parmesan step by step — the spoken narration doubles as an audio tutorial.