Chicken Parmesan Cutlet
These Chicken Parmesan Cutlets are crispy, cheesy, and packed with flavor. The golden, breaded chicken is topped with marinara sauce and gooey mozzarella cheese, making it a perfect weeknight dinner or a crowd-pleasing meal. Serve with a side of pasta or a fresh salad for a complete meal!
Ingredients
For the Chicken Cutlets:
- 4 boneless skinless chicken breasts (pounded to ½ inch thickness)
- 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
- ¼ cup olive oil for frying
For the Topping:
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish, optional
Instructions
- Prepare the Breading Station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, and then coat with the panko mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Top with Sauce and Cheese: Preheat your oven to 375°F. Place the fried chicken cutlets on a baking sheet. Spoon marinara sauce over each cutlet, and sprinkle with shredded mozzarella cheese.
- Bake the Chicken: Transfer the baking sheet to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves, if desired. Serve immediately.