Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts between plastic wrap and pound to ½-inch thickness.
- Season chicken with salt and pepper. Set up a breading station: flour in one bowl, eggs in another, and a mix of panko, Parmesan, garlic powder, oregano, salt, and pepper in a third.
- Dredge each chicken piece in flour, dip in egg, then press into breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown and cooked through.
- Transfer chicken to a baking dish. Top each piece with ¼ cup marinara and ¼ cup mozzarella.
- Bake 8–10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil and serve with spaghetti or a side salad.
Notes
- For extra crispy breading, double-dip the chicken in egg and breadcrumbs.
- Use gluten-free breadcrumbs and certified GF flour for a gluten-free version.
- Leftovers keep well refrigerated for up to 3 days. Reheat in oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking, Pan-Frying
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 chicken cutlet with ½ cup marinara & ½ cup mozzarella
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 1180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 135mg
