Name: Scaddabush Italian Kitchen & Bar Barries Chicken Parmesan Cutlets Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 each large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbsp olive oil (for shallow frying); 1 tbsp unsalted butter (optional, for frying); 2 cups marinara sauce (store-bought or homemade); 8 oz mozzarella cheese, shredded; 0.25 cup additional grated Parmesan; 6 each fresh basil leaves (for garnish); 12 oz cooked pasta (spaghetti or linguine); 1 tsp extra virgin olive oil; 0.25 tsp red pepper flakes

Method

For the Chicken

Prepare and pound

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, pound the thicker end until the breasts are an even thickness, about 1/2 inch. If breasts are very large, slice them horizontally to make 2 cutlets each. Pat dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.

Set up breading station

Arrange three shallow bowls or plates: one with 1 cup all-purpose flour; the second with 2 large eggs beaten with 2 tbsp milk; the third with a mixture of 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder. Press each chicken cutlet first into the flour (shake off excess), then into the egg wash (letting excess drip), and finally into the breadcrumb mixture, pressing firmly so crumbs adhere. Place breaded cutlets on a wire rack or plate; let rest 10 minutes to help coating set.

Pan-fry until golden

Heat a large skillet over medium heat and add 4 tbsp olive oil and 1 tbsp unsalted butter (optional for flavor). When oil shimmers but not smoking, add cutlets in a single layer (work in batches if necessary). Fry until the underside is golden brown and crisp, about 3-4 minutes. Flip and cook the other side 3-4 minutes, until golden and the internal temperature reads 160°F (it will finish in the oven). Transfer cooked cutlets to a paper towel-lined plate or wire rack.

For the Sauce and Topping

Assemble in baking dish

Preheat oven to 425°F (220°C). Spread 1/2 cup of the marinara sauce in the bottom of a 9x13-inch or similar baking dish to prevent sticking. Arrange the fried cutlets in a single layer in the dish. Spoon about 1/3 to 1/2 cup marinara over each cutlet (use remaining sauce as desired).

Add cheeses and bake

Top each sauced cutlet with an even layer of shredded mozzarella (about 2 oz per cutlet) and sprinkle the 1/4 cup additional grated Parmesan evenly across. Bake in the preheated oven until cheese is bubbly and lightly golden and chicken reaches 165°F internal, about 8-12 minutes.

Finish and garnish

If you like a lightly browned top, run under the broiler 1-2 minutes watching closely. Remove from oven, let rest 2-3 minutes. Garnish with fresh basil leaves torn or whole. Serve immediately.

For Serving (optional)

If serving with pasta: cook 12 oz pasta according to package directions until al dente. Drain and toss with 1 tsp extra virgin olive oil and 1/4 tsp red pepper flakes to taste. Plate a portion of pasta, place a chicken Parmesan cutlet on top or beside it, spoon extra marinara over pasta, and sprinkle additional Parmesan if desired.