Ingredients
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For the chicken
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2 large boneless, skinless chicken breasts - 600–650 g
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1/2 tsp fine salt
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1/2 tsp ground black pepper
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60 g plain flour
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2 large eggs
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1 tbsp water
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90 g panko breadcrumbs
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75 g finely grated Parmesan, divided
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1 tsp dried oregano
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1/2 tsp garlic powder
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4 tbsp light olive oil or neutral cooking oil, as needed
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For the topping
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300 g marinara sauce
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150 g grated mozzarella
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Fresh basil leaves, to serve
Directions
Crispy, golden chicken cutlets topped with rich marinara sauce, melted mozzarella and Parmesan, then finished in the oven until bubbling and irresistible. The result is tender, juicy chicken beneath a crisp coating, with plenty of flavour in every bite.
For evenly cooked cutlets, pound the chicken to a uniform thickness before coating it. Pat the pieces dry first, as excess moisture can prevent the breadcrumbs from sticking properly. Fry the cutlets in batches without overcrowding the pan, allowing the oil to heat up again before adding the next batch.
Use a thick marinara sauce rather than a watery one and spoon it mainly over the centre of each cutlet. Leaving the golden edges uncovered helps the coating remain crisp while the cheese melts in the oven.
Steps
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1
Done
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Prepare the oven and chickenPreheat the oven to 220°C/200°C fan/425°F. Slice each chicken breast horizontally to make four thinner cutlets. Place them between two sheets of baking paper and gently pound them to an even thickness of approximately 1 cm. Pat the chicken dry with kitchen paper, then season both sides with the salt and black pepper. |
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2
Done
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Prepare the coatingPlace the flour in a shallow bowl. In a second bowl, beat the eggs with 1 tbsp water. In a third bowl, combine the panko breadcrumbs, 50 g of the Parmesan, dried oregano and garlic powder. |
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3
Done
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Coat the chickenCoat each cutlet lightly in flour and shake off the excess. Dip it into the beaten egg, allowing any excess to drip away, then press it firmly into the breadcrumb mixture. Make sure both sides are evenly coated. Leave the breaded cutlets to rest for 5 minutes so the coating adheres properly. |
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4
Done
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Fry until goldenHeat half of the oil in a large frying pan over medium heat. Fry the chicken in two batches for approximately 3 minutes on the first side and 2 minutes on the second, until the coating is crisp and golden. Add the remaining oil as needed. Transfer the fried cutlets to a baking tray or shallow ovenproof dish. |
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5
Done
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Add the sauce and cheeseDivide the marinara sauce between the cutlets, spooning it mainly over the centre and leaving some of the crisp edges uncovered. Top evenly with the mozzarella and the remaining 25 g of Parmesan. |
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6
Done
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Finish in the ovenBake for 8–10 minutes, until the cheese has melted and the sauce is bubbling. The chicken should reach an internal temperature of 74°C/165°F at its thickest point. For additional colour, place it briefly under the grill for the final 1–2 minutes, watching carefully so the cheese does not burn. |
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7
Done
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Rest and serveLeave the Chicken Parmesan to rest for 3 minutes. Scatter fresh basil leaves over the top and serve while the coating is still crisp and the cheese is hot. |
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8
Done
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Storage and reheatingAllow leftovers to cool before placing them in an airtight container. Refrigerate for up to 3 days. Reheat in an oven or air fryer at 190°C/375°F until thoroughly hot. Microwave reheating is possible, but the breadcrumb coating will become softer. |
