Back to 4 servings Chicken 2 large boneless skinless chicken breasts (about 1 1/2 lb total), halved horizontally into 4 cutlets, pounded to about 1/3 inch thick 1 tsp kosher salt 0.5 tsp black pepper Breading 0.5 cup all-purpose flour 2 large eggs, lightly beaten 1 cup Italian-seasoned breadcrumbs, panko works for a crunchier crust 0.5 cup grated Parmigiano Reggiano, finely grated 2 tbsp olive oil, for frying Topping 2 cups marinara sauce, divided, homemade or good-quality jarred 6 oz fresh mozzarella, thinly sliced 0.25 cup grated Parmigiano Reggiano, for topping fresh basil or parsley, chopped, for garnish
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1 Step 1: Preheat the oven to 400°F (200°C). Pound the chicken cutlets between sheets of plastic wrap to an even thickness and season both sides with the salt and pepper.2 Step 2: Set up three shallow dishes: flour, beaten eggs, and the breadcrumbs mixed with the grated Parmigiano. Dredge each cutlet in flour, dip in egg, then press into the crumb mixture on both sides.3 Step 3: Heat the olive oil in a large skillet over medium heat. Brown the cutlets in batches, 2 to 3 minutes per side, until golden. Add oil as needed; do not crowd the pan.4 Step 4: Spread 1 cup of marinara in the bottom of a baking dish just large enough to hold the cutlets. Arrange the browned cutlets over the sauce.5 Step 5: Spoon the remaining cup of marinara over the cutlets, top each with mozzarella slices, and sprinkle with the remaining Parmigiano.6 Step 6: Bake uncovered for 12 to 15 minutes, until the chicken is cooked through (165°F / 74°C) and the cheese is melted and lightly browned. Broil for the final minute if you want more color.7 Step 7: Rest for a few minutes, garnish with chopped basil or parsley, and serve with extra marinara on the side.getsaucepan.com/r/769726ab-9c49-5359-9022-a878c8bfc906
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