Ingredients
For The Chicken
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets (or use chicken thighs)
- 1/2 cup all-purpose flour
- 3 large eggs, beaten until frothy
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 1/2 cup panko breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 1 teaspoon dried oregano
- 1/4 cup neutral vegetable oil like Canola, for frying
Cheese and Topping
- 1 cup marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1-2 tablespoons fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken once it's fried and topped with cheese and sauce.
- Prepare Chicken Fillets: Slice each chicken breast in half lengthwise to create 4 even fillets. Place them between parchment paper or plastic wrap and gently pound with a kitchen mallet or rolling pin to an even thickness of about 1/2 inch. Pat dry and season lightly with salt and pepper.
- Prepare Breading Stations: Place the flour in a shallow bowl. In a separate shallow bowl, beat the eggs together with Italian seasoning and minced garlic until frothy and airy, seasoning with salt and pepper. In a third wide shallow bowl, combine panko breadcrumbs, parmesan cheese, and dried oregano.
- Dredge the Chicken: Coat each chicken fillet first in the flour, shaking off excess, then dip into the egg mixture until lightly coated, and finally press generously into the breadcrumb mixture to cover thoroughly.
- Fry the Chicken: Heat 1/4 cup neutral oil in a large skillet over medium-high heat. Once hot, fry the breaded chicken fillets for 3-4 minutes per side or until golden brown, adjusting heat as necessary to prevent burning. Cook in batches of two to avoid overcrowding. Transfer cooked chicken to a large baking sheet.
- Top and Bake: Spoon a generous layer of marinara sauce over each fried fillet, then sprinkle evenly with shredded mozzarella cheese. Bake uncovered in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
- Broil for Crispiness: For a golden brown top, broil the chicken at 425°F for 2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Garnish the baked chicken with fresh parsley or basil leaves and serve hot, ideal with spaghetti or pasta of your choice.
Notes
- Pound chicken thinly for even cooking and a tender bite; the chicken fillets will plump slightly when cooked.
- Beat eggs until super frothy to create a light, airy coating that helps the breadcrumbs adhere without becoming soggy.
- Ensure the frying oil is hot before adding chicken to maintain a crispy crust.
- Bread chicken in small batches to keep the coating intact and crispy while frying.
- Adjust heat during frying as needed to avoid burning or undercooking the chicken.
- Use low moisture whole milk mozzarella for the best melting and flavor; avoid pre-shredded cheese.
- Baking on a baking sheet keeps the bottom and sides crispy, avoiding sogginess that can happen in a pan or casserole dish.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- To reheat, thaw completely and bake covered at 350°F for 20-25 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian