Chicken Parmesan Cutlets
These Chicken Parmesan Cutlets are a lighter, crispier take on the classic dish, featuring thin-sliced chicken breasts coated in a blend of Panko and Italian breadcrumbs, shallow pan-fried and topped with marinara and fresh mozzarella.
Ingredients
- 1.5 lbs chicken breasts (thinly sliced)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesa
- 2 cups marinara sauce
- 8 oz fresh mozzarella (sliced or shredded)
- 1/4 cup fresh basil (chopped)
- 3-4 tbsp olive oil
Instructions
- Prepare the Chicken: Slice chicken breasts horizontally to create thin cutlets and pound to 1/4 inch thickness. Season with salt and pepper.
- Set Up the Breading Station: Organize three shallow bowls with flour, whisked eggs, and a mixture of Panko, Italian breadcrumbs, and grated Parmesan.
- Coat the Cutlets: Dredge chicken in flour, dip in egg wash, and press into breadcrumb mixture.
- Pan-Fry to Golden Perfection: Heat olive oil in a skillet and fry cutlets for 3-4 minutes per side until golden brown and cooked through.
- Top and Broil: Arrange cutlets on a baking sheet, spoon marinara sauce over them, top with mozzarella, and broil until cheese is bubbly.
Notes
Ensure chicken is dry before breading. Let breaded cutlets rest for 10 minutes before frying for better adherence. Use a cast-iron skillet for even cooking.