Ingredients:

  • 2 Tbsp (30 ml) extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 (28 oz / 794g) can crushed San Marzano tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp (5g) granulated sugar
  • 1/2 tsp (2.5g) fine sea salt
  • 1/4 cup (60 ml) fresh basil leaves, torn
  • 4 (approx. 6 oz / 170g each) boneless, skinless chicken breasts
  • 1 cup (120g) all-purpose flour
  • 1/2 tsp salt and 1/4 tsp black pepper (for seasoning flour)
  • 3 large eggs, lightly beaten
  • 2 cups (100g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated is best)
  • 1 tsp garlic powder
  • 1 cup (240 ml) neutral frying oil (e.g., vegetable, canola, or sunflower oil)
  • 8 oz (225g) fresh mozzarella cheese, sliced or roughly torn
  • 1/4 cup (25g) grated Parmesan cheese (for finishing)
  • Fresh basil or parsley, for garnish

Instructions:

  1. Pound the Chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound each piece to an even thickness of about 1/2 inch (1.25 cm). Season lightly with salt and pepper.
  2. Start the Sauce: Heat olive oil in a small saucepan over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add garlic and red pepper flakes; cook for 1 minute until fragrant.
  3. Simmer the Sauce: Pour in the crushed tomatoes. Stir in the oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat and let it gently bubble for 15 minutes while you prepare the chicken. Stir in fresh basil just before assembly.
  4. Establish Breading Stations: Set up three separate shallow dishes: 1) Combine flour, salt, and pepper. 2) Whisk the eggs lightly. 3) Combine Panko breadcrumbs, Parmesan, and garlic powder.
  5. Bread the Cutlets: Dredge each chicken cutlet first in the flour (shaking off excess), then coat fully in the egg mixture, and finally press firmly into the Panko mixture to ensure a thick, even coating.
  6. Chill (Optional but recommended): Place breaded cutlets on a wire rack for 10 minutes. This helps the coating adhere perfectly during cooking.
  7. Sear the Chicken: Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering (about 350°F / 175°C). Cook the cutlets in batches (do not overcrowd the pan) for 3–4 minutes per side until deeply golden brown and crisp. The chicken should not be cooked through at this stage.
  8. Drain and Assemble: Transfer the seared cutlets to a wire rack to drain excess oil. Spread a thin layer of marinara sauce on the bottom of an oven-safe skillet or baking dish. Lay the seared chicken cutlets on top.
  9. Cheese Layer: Spoon a generous ladle of sauce over each cutlet (leaving the edges exposed to maintain crunch). Top with sliced mozzarella and a final sprinkle of grated Parmesan.
  10. Bake: Bake in a preheated oven at 400°F (200°C) for 8–10 minutes, or until the mozzarella is melted, bubbly, and slightly browned, and the internal temperature of the chicken registers 165°F (74°C).
  11. Rest and Garnish: Let the Parmigiana rest for 2 minutes. Garnish with fresh basil or parsley. Serve immediately.