Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, finely minced or pressed
  • 28 oz can San Marzano Tomatoes, whole, peeled; crushed by hand
  • 1/2 tsp Dried Oregano
  • 1/4 cup Fresh Basil, roughly chopped, plus more for garnish
  • Salt and Black Pepper, To taste
  • 2 large boneless, skinless Chicken Breasts (about 1.5 lbs), sliced horizontally into 4 thin cutlets
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese (for breading)
  • 1 tsp Dried Parsley
  • 1/2 cup Neutral Oil (e.g., Canola, Grapeseed), for frying
  • 6 oz Low-Moisture Mozzarella, shredded or thinly sliced
  • 1/4 cup Freshly Grated Parmesan (for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Prepare the simple tomato sauce: sauté garlic in olive oil until fragrant (1 minute). Add crushed San Marzano tomatoes, oregano, salt, and pepper. Simmer gently for 10–15 minutes. Stir in fresh basil and set aside.
  2. Slice the chicken breasts horizontally to create four thin cutlets. Pound gently with a mallet until uniform thickness (about 1/4 inch / 6 mm). Season both sides with salt and pepper.
  3. Set Up Breading Station: (1) Combine flour, salt, and pepper. (2) Whisk the two large eggs lightly. (3) Combine Panko, 1/2 cup Parmesan, and dried parsley.
  4. Bread the cutlets: Dip each cutlet, one at a time: into the Flour (shake off excess), then into the Egg (let excess drip off), and finally into the Panko/Parm mixture, pressing firmly so the breadcrumbs adhere fully.
  5. Place the breaded cutlets onto a baking sheet fitted with a wire rack and refrigerate for 10 minutes. This chilling step sets the crust.
  6. Heat 1/2 cup of neutral oil in a heavy skillet over medium-high heat. Carefully place 2 cutlets into the hot oil. Fry for 2–3 minutes per side until deeply golden brown and crispy, draining on the wire rack afterward.
  7. Assemble: Spread a thin layer of the tomato sauce across the bottom of the 9x13-inch baking dish. Place the crispy chicken cutlets on top of the sauce.
  8. Spoon 2–3 tablespoons of sauce evenly over each cutlet (avoid soaking the entire crust). Top generously with 6 oz shredded low-moisture mozzarella and a final sprinkle of 1/4 cup Parmesan.
  9. Bake for 12–15 minutes, or until the cheese is melted and bubbly, and the internal temperature of the chicken reaches 165°F (74°C). Broil for 30–60 seconds for extra golden topping, watching carefully.
  10. Let the dish rest for 5 minutes before garnishing with fresh basil and serving.