Thin chicken cutlets, lightly breaded and shallow pan-fried, paired with a bright 20-minute stovetop marinara and finished under melted cheese.
Chicken must be thin for proper frying. Thick pieces overcook the crust before the center is done. Large chicken breasts should be sliced horizontally into cutlets, then pounded to an even thickness of about 1/2 inch.
Even thickness ensures fast frying, consistent browning, and prevents dry or undercooked spots.
Ingredients
Scale
Measurement units
- Thin chicken cutlets
- Salt
- Black pepper
- All purpose flour
- Eggs
- Plain breadcrumbs
- Grated parmesan (for breadcrumbs)
- Neutral oil (canola or vegetable)
- Olive oil
- Garlic cloves, minced
- Crushed tomatoes
- Sugar
- Fresh basil for sauce
- Shredded mozzarella
- Grated parmesan (for topping)
- Fresh basil for finishing
Ingredients
Scale
Measurement units
- Thin chicken cutlets
- Salt
- Black pepper
- All purpose flour
- Eggs
- Plain breadcrumbs
- Grated parmesan (for breadcrumbs)
- Neutral oil (canola or vegetable)
- Olive oil
- Garlic cloves, minced
- Crushed tomatoes
- Sugar
- Fresh basil for sauce
- Shredded mozzarella
- Grated parmesan (for topping)
- Fresh basil for finishing
Instructions
Sauté the garlic
Sauté the garlic
Add the tomatoes
Add the tomatoes
Season the cutlets
Season the cutlets
Set up breading
Set up breading
Bread the cutlets
Bread the cutlets
Heat the oil
Heat the oil
Fry the cutlets
Fry the cutlets
Drain the cutlets
Drain the cutlets
Finish the marinara
Finish the marinara
Add the sauce and cheese
Add sauce and cheese
Bake until melted
Bake until melted
Serve hot
Serve hot
Tomorrow's Meal
Crispy Chicken Parm Sandwich
Cold chicken cutlets layered on toasted bread with fresh mozzarella, roasted red peppers, and arugula for a next-day Italian hero
You'll need to pick up:
Fresh mozzarella or provoloneRoasted red peppers (jarred acceptable)Fresh arugulaCrusty bread or ciabatta rollsMayonnaise or aioli
Quick overview:
- 1.Slice cold chicken cutlets in half horizontally to create thinner pieces
- 2.Lightly pan-fry slices 1 minute per side in a hot skillet to warm and re-crisp the coating
- 3.Toast bread until golden and crispy
- 4.Spread mayo on toasted bread, layer warm chicken, fresh mozzarella, roasted peppers, and arugula
- 5.Press gently and slice in half, serve immediately while chicken is still warm
Before you cook
Cook notes
- • Chicken must be thin for proper frying. Thick pieces overcook the crust before the center is done.
- • Large chicken breasts should be sliced horizontally into cutlets, then pounded to an even thickness of about 1/2 inch.
- • Even thickness ensures fast frying, consistent browning, and prevents dry or undercooked spots.
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