Ingredients:

  • 6 (approx. 150g / 5 oz each) boneless, skinless chicken breasts (butterflied and pounded thin)
  • 1 large egg
  • 2 tablespoons almond milk (or skimmed milk)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups (120 g) panko breadcrumbs
  • 1/4 cup (30 g) grated Parmesan cheese (divided)
  • 2 tablespoons extra virgin olive oil (for searing/spraying)
  • 24 oz (700 ml) low-sodium marinara sauce
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped (plus extra for garnish)
  • 7 oz (200 g) reduced-fat mozzarella cheese, shredded
  • 2 oz (60 g) fresh mozzarella cheese, drained and torn (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Prepare the Chicken Cutlets: Pound the butterflied chicken breasts to an even thickness of about 1/2 inch (1.2 cm) and season lightly. Set up the dredging station: In Bowl 1, mix panko and half the grated Parmesan. In Bowl 2, whisk the egg, almond milk, garlic powder, oregano, salt, and pepper.
  2. Coat the Chicken: Dip each cutlet fully in the egg mixture, allowing excess to drip off. Immediately coat thoroughly in the panko/Parmesan mixture, pressing lightly to ensure the breadcrumbs adhere fully.
  3. Partially Cook the Chicken: Choose your method: OPTION A (Best Flavor): Sear in 2 tablespoons olive oil over medium-high heat for 2 minutes per side until lightly golden (do not cook through). OPTION B (Easiest/Lowest Fat): Spray coated cutlets generously with cooking spray and bake at 400°F (200°C) for 8-10 minutes, flipping halfway. Remove and set aside.
  4. Assemble the Sauce Base: If using, sauté the diced onion and minced garlic until soft. Add the marinara sauce, fresh basil, and red pepper flakes. Simmer gently for 5 minutes. Pour about one-third of the marinara mixture into a 9x13 inch baking dish and spread evenly.
  5. Layer and Bake: Arrange the partially cooked chicken cutlets over the sauce base. Spoon the remaining sauce evenly over the chicken cutlets. Sprinkle the shredded reduced-fat mozzarella and the remaining grated Parmesan over the top. Dot with torn fresh mozzarella (if using).
  6. Bake: Bake in the preheated oven (400°F / 200°C) for 20-25 minutes, until the cheese is bubbly and lightly browned, and the internal temperature of the chicken reaches 165°F (74°C).
  7. Finish and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil.