- 2 large 2 large boneless, skinless chicken breasts
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon black pepper
- ½ cup ½ cup all-purpose flour
- 2 large 2 large eggs
- 1 tablespoon 1 tablespoon water
- 1 cup 1 cup Italian-style breadcrumbs
- ½ cup ½ cup freshly grated Parmesan cheese
- 2 to 3 tablespoons olive oil
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
Preheat the oven to 425°F.Slice the chicken breasts horizontally into four cutlets and pound them to an even thickness.Season both sides of the chicken with salt and pepper.Place flour in one shallow bowl, whisked eggs and water in a second bowl, and breadcrumbs mixed with Parmesan cheese in a third bowl.Coat each chicken cutlet in flour, then egg mixture, and finally the breadcrumb mixture.Let the breaded chicken rest for 5 minutes.Heat olive oil in a large skillet over medium heat.Fry the chicken for 3 to 4 minutes per side until golden brown.Spread half of the marinara sauce into a baking dish.Arrange the chicken in a single layer over the sauce.Spoon the remaining marinara sauce over the center of each cutlet.Top with mozzarella cheese and additional Parmesan.Bake for 12 to 15 minutes, or until the cheese is melted and the chicken reaches 165°F internally.Remove from the oven and let rest for 3 to 5 minutes.Garnish with fresh basil or parsley and serve.
- Freshly grated Parmesan provides the best flavor and texture.
- For extra crunch, replace half of the breadcrumbs with panko breadcrumbs.
- Avoid adding excessive sauce to keep the crust crisp.
- Chicken cutlets or chicken tenders can be used instead of whole chicken breasts.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition (Per Serving)
- Calories: 510
- Protein: 45g
- Carbohydrates: 32g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 165mg
- Sodium: 980mg
- Fiber: 3g
- Sugar: 6g
