Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set it aside.
- Pound the chicken cutlets to an even 1/2-inch thickness if necessary. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Prepare a breading station with three shallow dishes: one for all-purpose flour, one for eggs whisked with milk, and one for Italian breadcrumbs mixed with 1/4 cup grated Parmesan.
- Dredge each chicken piece in flour and shake off excess. Dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set aside on a plate.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 3 to 4 minutes per side until golden and crisp. Drain on a paper towel-lined plate.
- Heat olive oil in a small saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in marinara sauce, Italian seasoning, remaining salt and pepper, and red pepper flakes. Simmer for 3 to 4 minutes.
- Spread 1 cup of marinara sauce in the baking dish. Arrange chicken in a single layer. Top each cutlet with the remaining sauce, Parmesan, and shredded mozzarella.
- Bake for 10 to 12 minutes until the cheese is bubbly and browned and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and garnish with fresh basil or parsley. Serve hot with pasta or your choice of side dishes.
Nutrition
Notes
Flattening the Cutlets: I have learned that taking the time to pound my chicken to a uniform thickness is the most important step for ensuring every bite is juicy and perfectly cooked through.
Sauce Placement: To keep that beautiful golden crust I worked so hard on, I only spoon the marinara down the center of the chicken so the edges stay wonderfully crunchy in the oven.
The Mozzarella Choice: I always reach for low moisture mozzarella because it melts into that perfect, gooey blanket without releasing extra water that might make the breading soggy.
Frying Technique:
I always test my oil with a few breadcrumbs first: if they sizzle immediately, I know it is ready to give me that crisp seal without the chicken soaking up too much grease.
Prepping Ahead: If I am hosting a dinner,
I like to bread the chicken an hour early and let it sit in the fridge: it actually helps the coating adhere better and saves me stress when guests arrive.
Serving Suggestion: I love to serve this over a bed of thin spaghetti, but I always make sure to toss the pasta in a little extra sauce first so everything stays flavorful and moist.
Storage Tip: If you have leftovers, I recommend reheating them in the oven or an air fryer to help the breading regain its crispness, as the microwave tends to make the chicken a bit soft.