IT
Italy
Europe
IT
Crisp breaded chicken topped with tomato sauce, mozzarella, Parmesan, and fresh basil.
30 min
35 min
4 servings
Medium
1 hr 5 min
4 boneless skinless chicken breasts, about 6 oz (170 g) each 1 tsp kosher salt 1/2 tsp black pepper 1/2 cup (60 g) all purpose flour 2 large eggs 1 tbsp water 1 1/2 cups (120 g) plain breadcrumbs 3/4 cup (67 g) finely grated Parmesan, divided 1 tsp dried oregano 1/3 cup (80 ml) olive oil, plus more as needed 2 cups (480 ml) tomato sauce 8 oz (225 g) low moisture mozzarella, shredded 1/4 cup fresh basil leaves
1. Heat the oven to 425°F (218°C). Slice each chicken breast horizontally to make two thin cutlets and pound to an even 1/4 inch thickness. 2. Season with salt and pepper. Put flour in one dish, eggs beaten with water in another, and breadcrumbs mixed with 1/2 cup Parmesan and oregano in a third. 3. Coat each cutlet in flour, egg, then breadcrumbs. 4. Heat olive oil in a skillet over medium high heat. Fry cutlets in batches for 2 to 3 minutes per side until golden. 5. Spread 1 cup tomato sauce in a baking dish. Arrange chicken over it. 6. Spoon the remaining sauce over the centers, leaving some crisp edges uncovered. Top with mozzarella and remaining Parmesan. 7. Bake for 12 to 15 minutes until the chicken reaches 165°F (74°C) and the cheese melts. 8. Rest for 5 minutes and finish with basil.
SCHNAX TIP
Pound the chicken evenly so it cooks at the same rate. Leave some breaded edges free of sauce so they stay crisp.