Description
A classic Italian dish featuring crispy breaded chicken cutlets topped with a tangy tomato sauce and two melty cheeses.
Ingredients
- 6 Chicken cutlets, boneless skinless
- 2 large sprigs Basil, fresh (plus extra for garnish)
- 6 Garlic cloves, minced
- 1 tsp Garlic powder (optional)
- 28 oz Tomatoes, crushed or whole
- 1 small Yellow onion, finely chopped
- 2 large Eggs, beaten
- 3/4 cup All-purpose flour
- 2 Black pepper, to taste
- 2 Kosher salt, divided
- 3 tbsp Olive oil, extra-virgin
- 1 cup Vegetable oil (for frying)
- 1 cup Panko bread crumbs
- 1 cup Mozzarella, shredded or sliced
- 2 cup Parmesan, finely grated
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken cutlets evenly with kosher salt and black pepper.
- Set up a dredging station: flour in one shallow dish, beaten eggs in another, and panko in a third. Coat each cutlet in flour, shake off excess, dip into the eggs, then press into panko until fully coated.
- Heat the olive oil and vegetable oil together in a large skillet over medium heat. Fry the breaded chicken until golden brown, about 3–4 minutes per side.
- Transfer the fried cutlets to a baking dish in a single layer.
- In the same skillet, reduce heat to medium-low and add the chopped onion and minced garlic. Sauté until softened, about 3–4 minutes.
- Stir in crushed tomatoes, torn basil leaves, garlic powder (if using), and a pinch of salt. Let the sauce simmer gently for 8–10 minutes.
- Spoon the tomato sauce over each cutlet, then arrange mozzarella and a sprinkle of parmesan on top.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil, and serve hot.
Notes
For gluten-free, swap flour and panko for a certified gluten-free mix. Low-sodium canned tomatoes help control salt.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian