1/2 cup (72g) all-purpose flour (GF flour works well)
1 large egg
1 cup (157g) panko breadcrumbs (GF panko works well)
2/3 cup (60g) grated parmesan cheese, divided
1/2 cup vegetable oil
1 cup marinara sauce (250g)
4 oz fresh mozzarella, sliced (112g))
Preheat the oven to 400-F.
Butterfly the chicken breasts and cut into 2 equal pieces. Pound with a mallet to 1/3-inch thickness. Season both sides of the chicken with ½ teaspoon of salt and ½ teaspoon of ground black pepper. Set aside.
Place flour, salt, ground black pepper, garlic powder, and Italian seasoning in a shallow bowl. Whisk to combine.
Place the egg in a second bowl. Whisk in 2 tablespoons water.
Add the panko breadcrumbs and 1/3 cup of the parmesan cheese to a third bowl. Whisk to combine.
Dredge the chicken breast cutlets in the flour mixture, making sure all sides are coated. Pat off any excess flour.
Place the chicken into the egg mixture, allow excess drip off.
Dip into the breadcrumb mixture, gently pressing, making sure chicken is completely coated.
Heat half the vegetable oil in a 10-inch skillet over medium heat. When the oil is hot, place as many pieces of chicken that can (there should be room around each piece so they can brown properly).
Cook for 4-5 minutes on each side, until golden and cooked through to an internal temperature of 165F or 74C. Remove to a baking sheet. If there are remaIning cutlets to cook, add just enough oil to cook remaining pieces.
Place the chicken on a baking sheet. Top each piece with a few tablespoons of marinara sauce.
Top chicken with fresh mozzarella and sprinkle with the remaining 1/3 cup of parmesan cheese.
Bake at 400-F for 5-10 minutes, until the cheese is melted. Alternatively, you can place the chicken in an air fryer at 400-F for 3-4 minutes, until the cheese is melted
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