Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or spray it with cooking spray.
- Prepare the chicken. If the breasts are very thick, slice them horizontally to create thinner cutlets. Season both sides of the chicken with salt and pepper.
- Set up your breading stations. In the first shallow bowl, place the flour. In the second bowl, whisk the eggs with the garlic powder. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried oregano.
- Dredge each chicken cutlet first in the flour, shaking off any excess. Next, dip it into the egg mixture, letting the extra drip off. Finally, press the cutlet firmly into the breadcrumb mixture to coat both sides completely.
- Lightly coat the bottom of a large skillet with vegetable oil and heat over medium-high heat. Sear the breaded chicken cutlets for about 2 to 3 minutes per side until they are golden brown. You are not cooking them through, just browning the crust.
- Transfer the browned chicken cutlets to the prepared baking sheet. Spoon about 1/4 cup of marinara sauce over the top of each cutlet. Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Bake for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Notes
For a lower-carb version, you can substitute the flour with almond flour and use crushed pork rinds or a keto-friendly breadcrumb substitute for the panko. If you prefer to skip the oil searing step, you can bake the breaded chicken directly, but you may need to increase the baking time slightly to achieve a crisp crust.