Ingredients
Scale
- 2–3 skinless organic chicken breasts, butterflied in half
- Flour for dredging
- 2 eggs slightly beaten
- 1 cup Panko breadcrumbs (or homemade)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup freshly grated parm cheese
- Freshly sliced mozzarella (or buffalo) cheese
- Marinara sauce
- good quality olive oil for cooking
Instructions
- Preheat an oven to 400 degrees.
- Set out three shallow bowls or dishes and put the flour in one, the eggs in another, and the breadcrumbs, parm cheese, garlic powder and oregano in another.
- Trim any excess fat off the chicken and butterfly them in half.
- Sprinkle the cutlets with a good amount of salt and pepper then dredge them in flour, then egg, and lastly the breadcrumbs.
- Heat 2-3 Tablespoons of oil in a large skillet over med/high heat. When the oil is nice and hot gently place the cutlets in the oil and fry just until golden but not cooked through.
- Repeat until all chicken has been browned and place the chicken in a large baking dish
- Place a piece of sliced cheese on top and a dollop of marinara sauce.
- Cover with foil and bake for 20 minutes or until chicken is cooked through and no longer pink.
