Chicken Cutlet Recipe

Pound and season

Trim any fat from the chicken breasts. Slice each breast horizontally to make two thinner cutlets (or butterfly and pound). Place between plastic wrap and gently pound with a meat mallet to about 1/4 inch thick. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up a breading station: in one shallow bowl place the flour; in a second bowl whisk the 2 eggs with 2 tablespoons milk until uniform; in a third shallow bowl combine breadcrumbs, 1/4 cup grated Parmesan, garlic powder, onion powder, dried oregano, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a wire rack or plate while you heat the oil.

Pour about 1/2 cup vegetable oil into a large skillet to reach a shallow layer about 1/8–1/4 inch deep. Heat over medium-high until shimmering and a strand of breadcrumb sizzles immediately (around 350°F / 175°C).

Carefully add cutlets to the skillet (work in batches if needed so they don't touch). Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat as needed to avoid burning.

Transfer fried cutlets to a paper towel–lined plate or wire rack to drain and rest for 2 minutes.

Preheat the broiler or oven to 425°F (220°C) if you prefer oven finishing. Split hero rolls and, if desired, spread 1/2 tablespoon butter inside each roll and toast cut-side up under the broiler 1–2 minutes until lightly golden.

Place each fried cutlet on a baking sheet or ovenproof skillet. Spoon about 1/4 cup marinara sauce on top of each cutlet, spreading to cover most of the surface. Sprinkle approximately 3/8 cup shredded mozzarella over each sauced cutlet (use remaining cheese divided evenly).

Transfer to the oven and broil or bake just until the cheese melts and bubbles, about 1–3 minutes under broiler or 5–7 minutes at 425°F. Watch closely to prevent burning.

Remove from oven and let sit 1 minute. Optionally tear a few fresh basil leaves and scatter on top, then dust with the reserved 1 tablespoon grated Parmesan.

Place each cutlet onto the bottom half of a toasted hero roll. Close with the top half and, if desired, cut the sandwich in half. Serve immediately with your choice of Caesar salad or mixed green salad on the side (2 servings total).

Store any leftover components separately in airtight containers: cutlets refrigerated up to 3 days; marinara and cheese as usual. Reheat cutlet in oven at 350°F until warmed through and cheese re-melted.