Ingredients
Ingredients
- 600 g boneless skinless chicken breasts 2 large breasts, sliced horizontally into 4 cutlets
- 40 g all-purpose flour about 1/3 cup
- 2 large eggs beaten, about 100 g without shells
- 100 g plain breadcrumbs about 1 cup
- 40 g finely grated Parmesan about 1/2 cup
- 2 g fine salt about 1/3 teaspoon
- 1/2 teaspoon black pepper about 1 g
- 4 tablespoons olive oil 54 g; divided for frying
- 400 g marinara sauce about 1 2/3 cups
- 120 g low-moisture mozzarella shredded, about 1 cup
- 2 tablespoons torn fresh basil about 4 g
Equipment
- 1 Large skillet
- 1 Baking dish
- 1 Three shallow breading bowls
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Heat the oven to 425°F (220°C). Gently pound the chicken cutlets to an even 1/2-inch thickness. Set out flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, salt and pepper in a third.
- Coat each cutlet lightly in flour, shake off excess, dip in egg and press into the breadcrumb mixture. Discard unused coating that has touched raw chicken.
- Heat half the oil in a large skillet over medium to medium-high heat. Brown two cutlets for about 3 minutes per side, adjusting the heat so the crumbs do not burn. Transfer to a baking dish. Repeat with remaining oil and cutlets; the chicken will finish cooking in the oven.
- Spoon marinara along the center of each cutlet, leaving some breaded edges exposed. Divide the mozzarella over the sauced areas.
- Bake 10–15 minutes, until the cheese melts and the thickest part of each chicken cutlet reaches 165°F (74°C). If the cheese browns too quickly, loosely cover with foil. Rest 3 minutes and scatter basil over the top.
Nutrition
Serving: 1portionCalories: 636.4kcalCarbohydrates: 33.9gProtein: 51.3gFat: 31.3gSodium: 967.4mgFiber: 3.9g
Video
Notes
Video reference: Natashas Kitchen, published 2020-02-28. Breaded cutlets are pan-fried, topped with marinara and mozzarella, then oven-finished. Follow this written recipe's quantities.
Nutrition is an estimate from ANSES Ciqual 2025 ingredient values divided into four portions. All measured breading and frying oil are counted, although some may remain unused. Generic tomato-onion sauce approximates marinara; brand sodium varies. Values below reporting thresholds use half the threshold. Pasta and sides are excluded.
Illustrative cost assumptions, not live prices: chicken $5, flour/eggs/crumbs $1.70, Parmesan $1.20, mozzarella $1.10, sauce $1.70, oil/basil/seasoning $2.10 = $12.80.
Refrigerate promptly and use within 3–4 days. Reheat chicken to 165°F (74°C); the sauced coating will soften.
