Ingredients
Scale
- 2½ cups panko breadcrumbs
- 2 garlic cloves, grated or finely minced
- 2 tbsp fresh Italian flat-leaf parsley, finely chopped
- 1 cup Pecorino Romano, finely grated and divided, plus more for serving
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1 cup all-purpose flour
- 3 boneless, skinless chicken breasts, sliced lengthwise into 6 cutlets
- Olive oil, for frying
- 12–16 oz fresh mozzarella, thinly sliced
- 3 cups marinara sauce, plus more for serving
- Fresh basil leaves, for garnish
Instructions
- In a shallow bowl, combine panko breadcrumbs, garlic, parsley, and ¼ cup Pecorino Romano. Season with salt and pepper and mix well.
- In a second shallow bowl, whisk eggs with ½ cup Pecorino Romano, a pinch of salt and pepper, and 1 tbsp water until smooth.
- Place flour in a third shallow bowl and season lightly with salt and pepper.
- Pound chicken cutlets between plastic wrap until evenly thick. Season both sides with salt and pepper.
- Dredge chicken in flour, dip into egg mixture, then coat in breadcrumbs, pressing gently. Let rest for 15 minutes.
- Preheat oven to 450°F (230°C). Heat olive oil in a large skillet over medium heat.
- Fry chicken in batches until golden and crispy on both sides. Drain on a rack or paper towels.
- Arrange chicken on a baking sheet and top each with 2–3 slices of mozzarella.
- Bake for about 10 minutes until cheese is melted. Broil briefly if desired.
- Heat marinara sauce. Spoon sauce onto plates, top with chicken, garnish with basil and extra cheese, and serve immediately.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Fried & Baked
- Cuisine: Italian-American