Chicken Cutlet Pizza Slice Recipe

Prepare chicken

If the breast is thick, slice horizontally or place between plastic wrap and gently pound with a meat mallet to an even 1/4" thickness to create a single large cutlet. Trim any excess fat.

Set up breading station

Place flour in a shallow dish and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl whisk the beaten egg with 1 tbsp milk. In a third shallow dish combine breadcrumbs, Italian seasoning, 1/2 tsp salt and 1/2 tsp black pepper.

Bread the cutlet

Dredge the chicken in the seasoned flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture ensuring an even coating. Set on a plate while oil heats.

Pan-fry the cutlet

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the breaded cutlet and cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel-lined plate to drain. Let rest 2 minutes, then slice into 1/2" strips or bite-sized pieces suitable for topping a pizza slice.

Preheat oven

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it with parchment.

Prepare dough

Stretch or roll the pizza dough into a roughly 10–12" oval to mimic a large slice shape (or shape to the size of your baking surface). Transfer to the prepared baking sheet or a lightly floured pizza peel if using a stone.

Flavor the crust

Brush the dough lightly with 1 tbsp olive oil combined with the minced garlic, focusing on the outer crust to promote browning and flavor.

Sauce and cheese

Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1/2" rim. Sprinkle the grated mozzarella evenly over the sauce, then scatter 2 tbsp of the grated Parmesan on top.

Add chicken

Arrange the sliced chicken cutlet pieces over the cheese in a single layer, leaving some cheese exposed so it browns.

Bake

Bake in the preheated oven 9–12 minutes, or until crust is golden and cheese is melted and bubbling. If using a stone, slide pizza onto the stone and check after 7–9 minutes as stones cook faster.

Finish

Remove pizza from oven. Sprinkle the remaining 1/4 cup grated Parmesan (if using) or Pecorino, tear basil leaves over the hot pizza, and sprinkle red pepper flakes to taste.

Slice and serve

Let the pizza rest 2 minutes to set, then slice into portions (or serve as a single large slice). Serve hot.