Yields: 6 servings Prep time: 15 minutes Cook time: 25-30 minutes Calories: Approx. 658 kcal per serving (excluding pasta)
Achieve perfectly crispy chicken with melted cheese and savory marinara using this skillet-to-oven method. Tender chicken cutlets are breaded with a flavorful Parmesan mixture, pan-fried until golden, then baked in sauce with mozzarella and basil.
Ingredients
- 3 large boneless, skinless chicken breasts (approx. 1.875 lbs / 850g total)
- Salt and freshly ground black pepper, to taste
- 3 large eggs
- 3/4 cup (approx. 85-90g) Italian-style breadcrumbs
- 3/4 cup (approx. 85-90g) Panko breadcrumbs
- 1 1/8 cups (approx. 113g) freshly grated Parmesan cheese, divided
- 3/4 teaspoon dried oregano (New Addition)
- Approx. 6 tablespoons (3/8 cup / 90ml) olive oil, plus more if needed
- 1 1/2 tablespoons minced garlic
- 1 jar (24-26 oz / approx. 710g) marinara sauce, divided
- 12 oz (approx. 340g) fresh mozzarella cheese, sliced
- 6 tablespoons (3/8 cup / approx. 38g) additional grated Parmesan cheese (for topping)
- 3 tablespoons fresh basil leaves, thinly sliced
- Optional for serving: cooked spaghetti or other pasta, crusty bread
Equipment:
- Plastic wrap or zip-top bag
- Meat tenderizer or rolling pin
- Two shallow bowls or dishes (for breading)
- Large, oven-safe skillet (12-inch recommended)
- Tongs
Instructions
- Preheat Oven & Prepare Chicken: Preheat oven to 400°F (200°C). Cut each chicken breast in half horizontally (butterfly) to create 6 relatively even cutlets. Place the cutlets one or two at a time between sheets of plastic wrap or inside a large zip-top bag and pound gently with the flat side of a meat tenderizer or a rolling pin to an even thickness of about 1/4 to 1/2 inch. Season both sides of each cutlet generously with salt and pepper.
- Set Up Breading Station: Whisk the 3 eggs in a shallow bowl. In another shallow bowl, combine the Italian breadcrumbs, Panko breadcrumbs, 1 1/8 cups of the grated Parmesan cheese, and the dried oregano; stir well.
- Heat Skillet and Sauté Garlic: Heat about 6 tablespoons of olive oil in the large, oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Bread and Fry Chicken: Working with one cutlet at a time, dip it into the whisked egg, letting the excess drip off. Then, press the cutlet firmly into the Parmesan breadcrumb mixture, coating both sides well. Carefully place the breaded cutlet into the hot skillet with the garlic oil. Repeat with additional cutlets, fitting as many as comfortably fit without overcrowding (you may need to work in batches).
- Cook Cutlets: Fry the chicken for 3-4 minutes per side, until golden brown and crispy, and the chicken is mostly cooked through. Add a bit more olive oil to the skillet between batches if needed. Once browned, transfer the cooked cutlets temporarily to a plate. Turn off the heat under the skillet.
- Assemble in Skillet: Pour about 2 cups of the marinara sauce into the hot skillet (off the heat), scraping up any browned bits and garlic from the bottom. Arrange the cooked chicken cutlets back into the skillet in a single layer over the sauce. Spoon a little of the remaining marinara sauce over the top of each cutlet.
- Top with Cheese and Basil: Arrange the fresh mozzarella slices evenly over the chicken cutlets (about 2 slices or equivalent per cutlet). Sprinkle the remaining 6 tablespoons (3/8 cup) of grated Parmesan cheese over the mozzarella. Finally, scatter the sliced fresh basil over the top.
- Bake: Carefully transfer the entire skillet to the preheated 400°F (200°C) oven. Bake for 10-12 minutes, or until the cheese is completely melted, bubbly, and lightly browned, and the chicken is fully cooked (internal temperature of 165°F / 74°C).
- Serve: Let the skillet rest for a minute or two after removing from the oven. Serve the chicken hot, typically alongside cooked spaghetti tossed with extra marinara sauce, and perhaps some crusty bread.
Estimated Nutritional Information (Per Serving – 1 Cutlet)
- Calories: approx. 658 kcal
- Total Fat: approx. 31.5g
- Saturated Fat: approx. 13g
- Total Carbohydrates: approx. 31g
- Dietary Fiber: approx. 3g
- Total Sugars: approx. 8g (highly dependent on marinara sauce)
- Protein: approx. 52g
- Sodium: approx. 950mg (highly dependent on marinara, cheeses, salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including absorption of some frying oil, standard Italian breadcrumbs, Panko, Parmesan, marinara sauce, and fresh mozzarella. Actual values may vary based on specific brands, oil absorption, sodium content of components, and precise measurements.)
