Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, halved lengthwise
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1.5 cups low-sugar marinara sauce
  • 8 oz fresh mozzarella cheese, sliced or shredded
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Prepare the chicken. Place your 1.5 lbs of chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound them until they are a uniform 1/4 inch thickness. Note: This ensures even cooking and tenderizes the meat fibers.
  2. Season the meat. Sprinkle both sides of the flattened cutlets with the 1 tsp of sea salt and 0.5 tsp of cracked black pepper. Until the seasoning is evenly distributed across every inch of the chicken.
  3. Set the station. Organize three shallow bowls. In the first, put 0.5 cup flour. In the second, beat the 2 large eggs. In the third, mix 1.5 cups Panko, 0.5 cup Parmesan, 1 tsp oregano, and 0.5 tsp garlic powder.
  4. Dredge the chicken. Dip a cutlet into the flour, shaking off the excess. Submerge it in the egg wash, then press it firmly into the Panko mixture. Until the chicken is completely cloaked in breadcrumbs with no bald spots.
  5. Heat the oven. Preheat your oven to 425°F (218°C). While it heats, place a wire rack over a large baking sheet. This setup is crucial for the air circulation we talked about.
  6. Bake the crust. Mist the breaded chicken with the 2 tbsp of olive oil (or use an oil spray). Bake for about 15-20 minutes. Until the crust is golden and crackling and the internal temperature hits 165°F.
  7. Sauce and cheese. Take the chicken out. Spread a thin layer of the 1.5 cups marinara in a baking dish. Place the chicken on top. Spoon a little extra sauce just over the center of each piece and top with the 8 oz of mozzarella.
  8. The final melt. Switch your oven to broil. Slide the dish back in for 2-3 minutes. Until the mozzarella is bubbly and bronzed in spots. Watch it like a hawk; broilers are fast!
  9. Garnish and rest. Remove from the oven and let it sit for 2 minutes. Garnish with the 0.25 cup fresh basil chiffonade and a final sprinkle of Parmesan.
  10. Serve immediately. The aroma of the fresh basil hitting the hot cheese is your signal that dinner is served.