Description
Crispy breaded chicken cutlets topped with marinara and melted mozzarella, baked until bubbly. Ready in 40 minutes, serve over spaghetti for a complete dinner.
Ingredients
Scale
- 2 large boneless skinless chicken breasts, sliced horizontally into cutlets or pounded to 1/2 inch thick
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ¼ cup olive oil or vegetable oil
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil or parsley for garnish
- Cooked spaghetti for serving
Instructions
- Step: Preheat oven to 425°F (220°C). Pat chicken breasts completely dry with paper towels, then slice horizontally into cutlets or pound to about half an inch thick. Season both sides with salt and pepper.
- Step: Set up three shallow dishes: flour in the first, eggs whisked with water in the second, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in the third.
- Step: Dredge each cutlet in flour and shake off the excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to coat evenly on both sides.
- Step: Heat oil in a large skillet over medium-high heat until shimmering. Fry the breaded cutlets for 3 to 4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.
- Step: Spread a thin layer of marinara in the bottom of a baking dish. Arrange the fried cutlets on top, spoon more marinara over each one, then cover with shredded mozzarella.
- Step: Bake for 15 to 20 minutes until the cheese is fully melted and bubbling. Let rest a few minutes, then garnish with fresh basil or parsley and serve over spaghetti.
Notes
Dry chicken is non-negotiable for a crust that stays on. Use a thicker marinara to avoid making the crust soggy. Leftover fried cutlets can be assembled and refrigerated overnight then baked fresh the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce and cheese
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 145 mg