Description
Golden, crispy chicken cutlets smothered in rich tomato sauce and gooey melted mozzarella, creating a comforting Italian-American classic
Ingredients
- Chicken Thighs: 4 pieces, pounded to even thickness, providing a tender, juicy base
- Salt and Pepper: to season chicken, enhancing natural flavors
- All-Purpose Flour: 1 cup, for dredging and creating a crisp exterior
- Eggs: 2 large, beaten, help the breadcrumbs adhere to the chicken
- Breadcrumbs: 1.5 cups, adds crunch and a golden crust
- Olive Oil: 3 tablespoons, for pan-frying the chicken to perfection
- Tomato Sauce: 2 cups, rich and savory, coats the chicken with flavor
- Mozzarella Cheese: 1.5 cups shredded, for gooey, melty topping
- Parmesan Cheese: ½ cup grated, adds sharp, nutty flavor
- Fresh Basil: handful, chopped, for garnish and freshness
Instructions
- Preheat oven to 400°F (200°C) for even baking
- Set up dredging stations with flour, beaten eggs, and seasoned breadcrumbs
- Lightly oil a baking dish to prevent sticking
- Coat each chicken piece in flour, dip in egg, then coat with breadcrumbs and lay in the baking dish
- Pan-fry chicken in olive oil until golden brown on both sides
- Spoon tomato sauce over each piece and top with mozzarella and Parmesan
- Bake for 20 minutes until cheese is melted and bubbly, optionally broil for 2–3 minutes for a golden finish
- Garnish with fresh basil and serve immediately
Notes
- Use freshly grated Parmesan for richer flavor
- Pat the chicken dry before breading for maximum crispiness
- Rest chicken for a few minutes before serving to keep it juicy
- Fry in batches to avoid overcrowding the skillet
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg