Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 1/2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil, chopped, for garnish
- Cooked spaghetti, for serving
Instructions
- Pound chicken to 1/2-inch thickness. Season with salt and pepper.
- Set up breading station: flour in one bowl, eggs in second, and mix breadcrumbs, Parmesan, garlic powder, salt, and pepper in third.
- Dredge each cutlet in flour, dip in egg, then press into breadcrumb mix—coating both sides well.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through (165°F internal). Transfer to a plate.
- Spoon marinara over each cutlet, then top with mozzarella.
- Broil in oven 2–3 minutes until cheese melts and bubbles.
- Serve over cooked spaghetti, garnished with fresh basil.
Notes
- For extra crispiness, double-coat the chicken: bread, egg, bread again.
- Use panko breadcrumbs for extra crunch.
- No oven broiler? Simmer covered with cheese lid 5–7 mins on low heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Pan-fry and broil
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 cutlet with 1/2 cup spaghetti
- Calories: 465 Kcal
- Sugar: 6 g
- Sodium: 1120 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
