Fresh Mozzarella Chicken Parmesan
Crispy panko and Parmesan chicken cutlets baked under marinara and fresh mozzarella until bubbly, with a final scatter of basil.
Equipment
- Large skillet
- Baking dish
- Instant-read thermometer
- Three shallow dishes
Ingredients
Main Ingredients
- 4 thin sliced boneless, skinless chicken breast cutlets about 1/2 inch thick, from 2 large breasts
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 1 tsp garlic powder divided
- 2 eggs beaten
- ½ tsp minced garlic
- 3 dashes hot sauce optional
- 1 ½ cups Italian style panko bread crumbs
- 1 cup grated Parmesan cheese divided, 3/4 cup in the crumbs and 1/4 cup on top
- 3 tbsp oil for frying
- 16 oz marinara sauce 1 jar
- 8 oz fresh mozzarella cheese sliced and patted dry
- 1 tbsp chopped fresh basil for serving
Instructions
Cooking
- Set up. Mix flour with 1/2 tsp garlic powder, beat the eggs, and mix panko with the rest of the garlic powder and 3/4 cup Parmesan.
- Bread. Season the cutlets, dredge in flour, dip in egg, and press into the crumbs.
- Fry. Cook in hot oil over medium heat 4 to 5 minutes per side until golden, in batches.
- Layer. Move to a baking dish, spoon over marinara, and top with mozzarella and the remaining Parmesan.
- Bake. Bake at 400 degrees F for about 20 minutes, until bubbly and 165 degrees F inside.
- Finish. Top with fresh basil and serve hot.
Notes
Substitutions: Low moisture shredded mozzarella can replace fresh. Plain panko with Italian seasoning can replace Italian style panko.
Tips: Slice the breasts into thin cutlets, fry in batches, and keep the sauce off the crust to protect the crunch.
Storage: Refrigerate leftovers 3 to 4 days and reheat on a baking sheet in a 350 degree oven until 165 degrees F.