This Italian-American classic combines juicy chicken breasts with a golden, crispy crust, crowned with melted cheese and rich tomato sauce. The fresh mixed salad provides balance and freshness to every bite, making this recipe a complete and comforting main dish for any evening.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 chicken breasts (150 g each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 cup homemade tomato sauce
- 1 cup shredded mozzarella cheese
- Extra virgin olive oil
- Salt and black pepper to taste
- 1 head mixed fresh greens
- 1 cucumber
- 2 cherry tomatoes
- 1 tablespoon balsamic vinegar
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Pat the chicken breasts dry with paper towels, season generously with salt and pepper, then dredge them in sifted all-purpose flour, shaking off any excess to prevent clumps and ensure an even coating that won't shed during cooking.
- Step 2 Mix 5 min
Whisk the eggs in a shallow bowl until smooth, pass the floured chicken through the egg wash, then press firmly into panko breadcrumbs to create a sturdy, crunchy base that will hold up perfectly in the oven.
- Step 3 Pan 8 min
Heat a generous drizzle of olive oil in a heavy skillet over medium-high heat, lay the breaded cutlets flat without crowding, and fry for 3-4 minutes per side until deeply golden and firm to the touch.
- Step 4 Assemble 5 min
Transfer the fried chicken to an oven-safe baking dish, spoon two tablespoons of homemade tomato sauce over each piece, then sprinkle liberally with grated parmesan and shredded mozzarella for a perfect golden gratin.
- Step 5 Oven 15 min 200 °C
Bake in a preheated 200 °C oven for 15 minutes, checking that the internal temperature hits 74 °C to ensure food safety while keeping the meat tender and preventing it from drying out during the final melt.
- Step 6 Prep 5 min
While the chicken bakes, wash and thoroughly dry the mixed greens, chop the cucumber and cherry tomatoes into uniform pieces, and toss with olive oil and balsamic vinegar right before plating to preserve crispness.