Ingredients
1tspsalt
1tspblack pepper
1cupall purpose flour
1large egg
1cupItalian breadcrumbs
½cupparmesan cheese,grated
2lbschicken cutlets
1cupolive oil
½cuponion,diced
2clovesgarlic,sliced
2cupsmarinara tomato sauce,homemade or store bought
6ozmozzarella cheese,sliced
fresh basil,for garnish
red pepper flakes,for garnish
spaghetti,cooked, for serving, or rice
Preparation
Preheat oven to 400 degrees F. Heat olive oil in a 12-inch oven-safe skillet over medium heat.
Prepare your breading stations by stirring the salt and pepper with the flour in one bowl, whisking the egg in a second bowl, and measuring breadcrumbs and Parmesan cheese into a third bowl.
Coat chicken cutlets with seasoned flour. Dust off any extra flour. Transfer chicken cutlets to egg mixture and coat. Then transfer to the breadcrumbs and coat. Place breaded chicken on a plate.
Heat oil to 325 degrees F. Add breaded chicken cutlets and fry for 4 minutes per side. The chicken should be 90 percent cooked through at this point; it should not be 100 percent cooked through.
Remove chicken from the skillet, and carefully pour the olive oil into a bowl to cool, leaving about a tablespoon in the skillet. Don’t rinse out the skillet.
Add the onion and garlic to the skillet and cook over medium-low heat for 2 minutes, until onion is translucent. Add the marinara sauce and bring to a low simmer.
Add the chicken back to the skillet in the sauce. Top each chicken piece with a slice of mozzarella cheese.
Place the skillet in the oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken registers 165 degrees F in the thickest parts.
Serve over pasta or rice. Garnish with red pepper flakes and fresh basil. Enjoy!
