Golden breaded chicken cutlets pounded thin, pan-fried until crisp, then baked under marinara, Parmigiano-Reggiano, and molten mozzarella. The Italian-American classic that never misses.
Pound them thin: This is the most important step. Place cutlets between wax paper or cling film and pound to an even ½" thickness. Even thickness means even cooking — no dry edges with a raw centre.
Don't crowd the pan: Fry two cutlets at a time. Crowding drops the oil temperature and you get soggy breadcrumbs instead of a crisp golden crust.
Marinara: Homemade is best but a good jar marinara works perfectly fine for a weeknight version. San Marzano tomato-based sauces are ideal.
Cheese matters: Real Parmigiano-Reggiano freshly grated makes a noticeable difference over pre-grated. For the mozzarella, fresh low-moisture mozzarella slices melt better than the fresh buffalo kind (which releases too much water).
Panko option: Japanese panko breadcrumbs give an extra-crispy result. Use them as a 1:1 swap for regular breadcrumbs.
Serve with: Spaghetti tossed in marinara, a simple green salad, or crusty garlic bread. Or just eat it straight — nobody will judge.
Adapted from ItalianChef.com