Description
A classic Italian-American dish featuring crispy chicken cutlets, savory marinara, and gooey melted cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 large chicken breasts (about 1 1/2 lbs)
- 1/2 cup all-purpose flour (or GF flour)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs (beaten until frothy)
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese (shredded or grated)
- 2 Tbsp light olive oil (to sauté)
- 3 cups marinara sauce (divided)
- 4 oz mozzarella cheese (1 cup shredded)
- 1 Tbsp fresh basil (or parsley, for optional garnish)
Instructions
- Trim chicken breasts and slice in half lengthwise, resulting in 4 equal-thickness cutlets. Pound larger breasts to 1/3-inch thick and season with salt and pepper.
- Set up a dredging station: In a shallow bowl, stir together flour, salt, and pepper. In a second bowl, whisk eggs until frothy. In a third bowl, combine bread crumbs and parmesan cheese.
- Dredge chicken: Dip cutlets in flour, then beaten eggs, and finally in breadcrumb mixture, pressing to coat. Let sit for 5 minutes.
- Heat a large non-stick pan over medium and add olive oil. Sauté chicken in batches for 3-4 minutes per side until golden brown (doesn’t need to be fully cooked).
- Pour half of the marinara into a casserole dish. Arrange chicken, top with remaining marinara, and cover with mozzarella. Bake uncovered at 425˚F for 15 minutes until chicken reaches 165˚F and cheese is melted.
Notes
For extra crunch, double-dip the chicken in breadcrumbs. Use a meat thermometer to ensure doneness at 165˚F. You can substitute other cheeses like provolone for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 270mg