Ingredients
- 2 large boneless skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cups Italian-style breadcrumbs
- 1 cup finely grated Parmesan, divided
- neutral or olive oil, for shallow frying
- 1 cups marinara sauce
- 8 oz low-moisture mozzarella, shredded
- fresh basil, for serving
Instructions
Preheat oven to 425F.
Slice chicken breasts horizontally to create four thin cutlets.
Pound to an even thickness if necessary.
Season with salt and pepper.
Place flour in a shallow dish.
Whisk eggs and water in another.
Combine breadcrumbs with 1/4 cup Parmesan in a third.
Dredge chicken in flour and shake off excess.
Dip into egg.
Coat thoroughly in breadcrumb mixture.
Heat approximately 1/4 inch oil in a large skillet over medium-high heat.
Fry chicken approximately 2-3 minutes per side until crisp and golden.
Transfer to a baking sheet.
Spoon a modest amount of marinara over each cutlet, leaving some crust exposed.
Top with mozzarella and remaining Parmesan.
Bake approximately 8-12 minutes until chicken reaches 165F and cheese is melted.
Broil briefly if additional browning is desired.
Finish with fresh basil.
Nutrition per serving
560
Calories
42g
Protein
28g
Carbs
30g
Fat
Chef's Notes & Storage
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