1 Picture
Ingredients
- 4 skinless, boneless chicken breasts (6 to 8 ounces each)
- 1/2 cup all purpose flour
- 3 large eggs
- 1 1/2 cups dried bread crumbs
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil, plus more if necessary
- 2 recipes Marinara Sauce or 5 cups of your favorite store bought marinara
- 8 ounces fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from abcnews.go.com
Preparation
Step 1
Preheat the oven (with the oven rack in the middle) to 425°F.
Lay the chicken breasts on a cutting board. Cut off the tenders, if still attached, and set aside.
Starting at the thick end of each breast, with your knife parallel to the cutting board, slice through the breast so you cut it in half lengthwise; this will give you 8 thin cutlets total.
Space the cutlets 2 inches apart on the cutting board and cover with plastic wrap. Using a meat pounder or a rolling pin, pound to an even 1/4 -inch thickness. The thinner the better.
Set up your breading station: Place the flour on a large plate. In a shallow bowl, beat the eggs. On another plate, combine the bread crumbs, salt, and pepper.
Using one hand, dredge each cutlet in the flour, then in the beaten egg. Let the excess egg drip off before finally dipping in the bread-crumb mixture, pressing to help it adhere. Place the cutlets on a clean plate. Repeat with the tenders.
In a large cast-iron or ovenproof skillet, heat 1/4 cup of the oil over medium-high heat. Using tongs, add half of the cutlets to the skillet. Cook for 3 to 4 minutes, until the undersides are golden brown. Flip the cutlets and cook for 2 to 3 minutes more, until cooked through. Transfer to a paper towel–lined plate. Heat the remaining 1/4 cup oil and cook the remaining cutlets; transfer to the plate. Cook the tenders, adding more oil, if necessary.
Put the cutlets and tenders back in the skillet (or you can put them in a large baking dish). Pour the marinara sauce over the cutlets. Slice the mozzarella and lay over the cutlets, then sprinkle with Parmesan. Bake for about 15 minutes, or until the cheeses are melted. Serve immediately.
Review this recipe