Crispy Chicken Parmesan Cutlets
Breaded chicken cutlets fried until golden, then baked with marinara and mozzarella.
Equipment
- Meat mallet
- Large skillet
- Baking dish
- Wire rack
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 10 ounces each, sliced in half horizontally
- 1 cup all purpose flour for dredging
- 2 large eggs beaten
- 2 cup Italian style breadcrumbs
- 1 cup grated Parmesan cheese mixed into the breadcrumbs
- 1 cup shredded mozzarella cheese
- 2 cup marinara sauce
- ¼ cup olive oil for frying
- ½ tsp black pepper
- 2 tbsp chopped fresh basil for garnish
Instructions
Cooking
- Prep the cutlets. Slice the breasts in half, pound to 1/2 inch, and pat dry.
- Bread and chill. Dredge in flour, egg, and the crumb and Parmesan mix, then rest on a rack for 10 minutes.
- Fry until golden. Cook in hot olive oil over medium high heat for 3 to 4 minutes per side, then drain on the rack.
- Layer and top. Heat the oven to 400 degrees F, spread sauce in a dish, add the cutlets, more sauce, and the mozzarella.
- Bake and broil. Bake 10 to 15 minutes until bubbly, broil 1 to 2 minutes, then add the basil.
Notes
Substitutions: Use gluten free breadcrumbs or boneless thighs pounded flat.
Tips: Keep the oil at medium high and check that the chicken reaches 165 degrees F.
Storage: Refrigerate up to 3 days and reheat at 350 degrees F until 165 degrees F in the center.