Method
- Preheat the oven to 425°F (218°C).
- Flatten the chicken cutlets on a flat surface using a rolling pin.
- Combine the breadcrumbs, half the Parmesan, thyme, oregano, half the basil, and rosemary in a bowl, then season with salt and pepper.
- Beat the eggs in a separate bowl and spread the flour onto a plate.
- Dredge the chicken in flour, shake off the excess, dip into the beaten eggs, and coat thoroughly with the breadcrumb mixture.
- Repeat the breading process with the remaining chicken cutlets.
- Heat oil in a pan over medium heat and sear the chicken for 2-3 minutes per side until golden brown, then set aside.
- Layer mozzarella slices and tomato sauce over the chicken, then bake for 10-12 minutes.
- Remove from the oven, sprinkle with the remaining Parmesan, and bake for one more minute until the cheese melts.
- Garnish the dish with the remaining basil.
- Serve and enjoy the meal.
Nutrition
Notes
Breading Success: I always make sure to press the breadcrumb mixture firmly into the chicken with the palm of my hand to ensure it sticks during the searing process.
Crispy Texture: To keep the breading from getting soggy, I prefer to spoon the tomato sauce just in the center of the chicken rather than covering the whole piece before adding the mozzarella.
Even Thickness: I've learned that taking the time to flatten the chicken to a uniform thickness is the secret to making sure the edges don't dry out before the center is fully cooked.
Reheating Leftovers: If you have leftovers, I highly recommend reheating them in a hot oven or an air fryer instead of a microwave to revive that beautiful crunch.
Cheese Variation: I sometimes swap the mozzarella slices for fresh buffalo mozzarella when I want a creamier, more indulgent finish to the dish.
Searing Heat: I make sure my oil is shimmering before the chicken hits the pan because a cold pan is the fastest way to end up with greasy, oily breading.