Golden chicken cutlet, melted Italian cheeses and gemelli marinara

Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.

Prepare the Chicken

In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.

Set Up Dredging Station

Dredge each chicken breast first in flour, shaking off excess, then dip in egg, and finally coat in the breadcrumb mixture.

Coat the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and drain on paper towels.

Fry the Chicken

In a baking dish, spread 1 cup of marinara sauce on the bottom. Place the fried chicken cutlets on top, then spoon the remaining marinara sauce over the chicken. Sprinkle mozzarella cheese on top.

Assemble the Dish

Preheat the oven to 400°F (200°C). Bake the assembled dish for about 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven, garnish with fresh basil if desired, and serve hot.

Garnish and Serve

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Mozzarella cheese

Marinara sauce

Olive oil

Salt

Black pepper

Fresh basil (optional)

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