Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 500g / 1.1 lbs)
  • 1/2 cup all-purpose flour (65g)
  • 2 large eggs, beaten
  • 1/2 cup Panko breadcrumbs (30g)
  • 1/2 cup Italian seasoned breadcrumbs (60g)
  • 1/2 cup freshly grated Parmigiano-Reggiano (45g)
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1/4 cup neutral oil for frying (Avocado or Grapeseed)
  • 1.5 cups high-quality Marinara sauce (350ml)
  • 1.5 cups shredded low-moisture mozzarella (170g)
  • 1/4 cup fresh basil, chiffonade
  • 1/4 cup extra Parmigiano-Reggiano for finishing

Instructions:

  1. Butterfly the chicken breasts and cut them into four even cutlets. Place cutlets between sheets of plastic wrap and pound to a uniform 1/2-inch thickness.
  2. Pat the chicken bone-dry with paper towels and season both sides liberally with salt and black pepper.
  3. Set up a dredging station with three shallow bowls: Bowl 1 with flour and garlic powder; Bowl 2 with beaten eggs; Bowl 3 with a mixture of Panko, Italian breadcrumbs, and 1/2 cup grated Parmigiano-Reggiano.
  4. Coat each cutlet in flour (shaking off excess), dip in the egg wash, then press firmly into the breadcrumb mixture to ensure a thick, even coating.
  5. Heat 1/4 cup oil in a large heavy-bottomed skillet over medium-high heat. Flash fry the cutlets for 3-4 minutes per side until the crust is mahogany-colored and crisp.
  6. Transfer the fried cutlets to a wire rack set over a baking sheet. Top each cutlet with marinara sauce and a generous portion of shredded mozzarella.
  7. Bake in a preheated 400°F (200°C) oven for 10-12 minutes until the cheese is molten and bubbly and the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove from oven and garnish with fresh basil and the remaining Parmigiano-Reggiano before serving.