Step by step

Method

6 steps

1. 1

   Heat the oven to 425°F. Pound the chicken so the thick ends match the thin ones — about ½ inch all over. Season both sides with salt and pepper.

2. 2

   Set out three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with the Parmesan in the third. Dredge each cutlet in flour (shake off the extra), dip in egg, then press into the breadcrumb mix so it sticks. Set them on a plate while the oil heats.

3. 3

   Warm the olive oil in a large oven-safe skillet over medium until it shimmers. Lay the chicken in without crowding — work in two batches if you need to. Cook 3–4 minutes per side until the crust is deep golden. Don't fuss with it early or the coating peels off.

4. 4

   If you browned in batches, nestle all the cutlets back into the skillet (or move them to a baking dish). Spoon marinara over each one and pile on the mozzarella.

5. 5

   Slide into the oven 10–12 minutes, until the cheese is melted and bubbly and the thickest part of the chicken hits 165°F.

6. 6

   Rest 3 minutes so the juices settle. Tear basil or parsley over the top and serve with pasta or a simple salad — and extra warm marinara on the side if you've got it.