Chicken Cutlet Pizza Recipe

Prepare chicken

Slice each chicken breast horizontally into two thinner cutlets (or butterfly and pound to 1/4-inch thickness). Pat dry with paper towels and season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.

Set up breading station

Arrange three shallow bowls: one with 1/2 cup flour, one with eggs whisked with 2 tbsp milk, and one with breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat thoroughly. Set breaded cutlets on a plate.

Pan-fry cutlets

Heat a large skillet over medium heat and add 3 tbsp olive oil. When oil is shimmering, add the breaded cutlets (work in batches if needed) and fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cutlets to a wire rack or paper towel-lined plate to rest. Trim or slice cutlets to fit pizza if desired.

Preheat oven

Position an oven rack in the center and preheat to 475°F (245°C). If using a pizza stone, place it in the oven before preheating. Lightly flour a work surface.

Shape the dough

Stretch or roll the 12-inch pizza dough into a roughly 12-inch round. Transfer to a parchment-lined baking sheet or a lightly floured pizza peel if using a stone. Brush the outer 1/2-inch of the edge with 1 tbsp olive oil and sprinkle the 1/4 tsp salt over the dough.

Sauce and cheese

Spread 3/4 cup pizza sauce evenly over the dough, leaving the oiled rim. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce.

Arrange toppings

Place the cooked chicken cutlets on top—either whole or sliced—so they are evenly distributed. Add pepperoni slices if using. Finish with a light sprinkle of crushed red pepper flakes (1/4 tsp) and 2 tbsp grated Parmesan.

Bake pizza

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until the crust is golden and cheese is bubbling and slightly browned at the edges.

Finish and garnish

Remove pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top and add extra basil or lemon wedges on the side if desired. Slice and serve hot.

Squeeze a lemon wedge lightly over plated slices for a bright finish and add extra basil leaves as desired.