Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound them to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin.
- Set up three shallow dishes. In the first dish, combine the flour, seasoned salt, and pepper for the flour mixture. In the second dish, place the beaten eggs mixed with garlic powder. In the third dish, mix the panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried oregano for the breading.
- Dredge each chicken piece first in the flour mixture, shaking off any excess. Next, dip it completely into the egg mixture. Finally, press the chicken firmly into the breading mixture to coat both sides evenly.
- Lightly coat the bottom of a large oven-safe skillet with vegetable oil over medium-high heat. Sear the breaded chicken for about 2 to 3 minutes per side until the coating is golden brown. You may need to do this in batches. This step adds color and texture.
- Transfer the seared chicken cutlets to the prepared baking sheet. Spoon about 2 tablespoons of marinara sauce over the top of each cutlet. Sprinkle the shredded mozzarella cheese over the sauce.
- Bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve immediately. This pairs well with your favorite pasta or a side salad.
Nutrition
Notes
If you are making this gluten-free for your family, substitute the all-purpose flour with a gluten-free all-purpose blend and ensure your panko breadcrumbs are certified gluten-free. Using high-quality marinara sauce makes a big difference in the final flavor.