Description
Golden Parmesan-crusted chicken cutlets topped with tomato sauce, melty cheese, and fresh basil. This easy baked chicken dinner is perfect for busy weeknights, meal prep, or family meals crispy, cheesy, and ready in under an hour.
Ingredients
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4 skinless, boneless chicken breast halves
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Salt and freshly ground black pepper, to taste
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2 large eggs
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1 cup panko bread crumbs (plus more if needed)
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¾ cup freshly grated Parmesan cheese, divided
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2 tablespoons all-purpose flour (plus more if needed)
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½ cup olive oil, for frying
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½ cup prepared tomato sauce
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¼ cup fresh mozzarella, cut into small cubes
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¼ cup chopped fresh basil
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½ cup freshly grated provolone cheese
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2 teaspoons olive oil
Instructions
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Preheat your oven to 450°F (230°C) and lightly grease a baking dish.
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Place chicken between plastic wrap and pound to ½-inch thickness for even cooking.
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Season both sides generously with salt and pepper.
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Lightly dust chicken with flour, shaking off excess.
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Beat eggs in a shallow bowl. In another bowl, mix panko with ½ cup Parmesan.
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Dip chicken into eggs, then press firmly into breadcrumb mixture until well coated.
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Let breaded chicken rest 10 minutes (this helps the coating stick ).
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Heat ½ inch olive oil in a skillet over medium-high heat until shimmering.
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Fry chicken in batches 2 minutes per side until golden (don’t overcrowd the pan).
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Transfer chicken to the baking dish. Top each cutlet with tomato sauce, mozzarella, basil, provolone, remaining Parmesan, and a drizzle of olive oil.
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Bake 15–20 minutes until cheese is bubbly and chicken reaches 165°F (74°C)
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Rest for a few minutes, then serve warm and enjoy
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 471
- Fat: 25g
- Carbohydrates: 25g
- Protein: 42g