Ingredients:

  • 4 small boneless, skinless chicken breasts (approx. 113g each)
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (90g) panko breadcrumbs
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups (350ml) high-quality marinara sauce
  • 8 oz (225g) fresh mozzarella, sliced or shredded
  • 1/4 cup (25g) additional Parmesan for sprinkling
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 425°F (220°C). Set up three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko, parmesan, garlic powder, and oregano.
  2. Pat chicken dry. Dredge each cutlet in flour, dip in egg, and press firmly into the panko-parmesan blend to ensure a thick, even crust.
  3. Place breaded cutlets on a wire rack set over a rimmed baking sheet. Bake for 15 minutes until the crust is pale golden and firm.
  4. Remove from oven, top each cutlet with marinara and mozzarella. Return to oven for 5 minutes, or until the cheese is bubbling and slightly charred.