Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Breading Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This will ensure they cook evenly.
- 2
Season the Chicken
Sprinkle salt, black pepper, and dried oregano over both sides of the chicken breasts to season them.
- 3
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with a pinch of salt and pepper.
Cooking
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
- 5
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Ensure the internal temperature reaches 75°C (165°F).
Assembly
- 6
Add the Cheese and Tomatoes
Once the chicken is cooked, place a slice of mozzarella cheese on each cutlet. Then, slice the tomatoes and layer them on top of the cheese. Cover the skillet for 2 minutes to allow the cheese to melt.
- 7
Garnish and Serve
Remove the chicken from the skillet, garnish with fresh basil leaves, and serve hot with a side of your choice.
