Description
A crispy, golden chicken dish layered with a fresh tomato sauce, mozzarella, and provolone, baked to perfection for a rich and satisfying meal.
Ingredients
2 chicken breasts (about 450-500g, skinless and boneless)
1 (800 ml) can crushed Roma tomatoes
30g mozzarella cheese (rallied, preferably whole milk)
30g provolone cheese (grated)
45g grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup + 1 tbsp extra virgin olive oil
1/4 cup finely chopped green onion
2 cloves garlic (finely minced)
2 tbsp fresh basil (plus additional for garnish)
1/2 tsp dried oregano
1/2 tsp garlic powder
1 large egg
1 tbsp all-purpose flour
Instructions
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté green onion and garlic for 2-3 minutes until fragrant.
Add crushed Roma tomatoes, basil, oregano, and season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally.
Cut chicken breasts into 4 thin cutlets. Season with salt and pepper. Dredge through flour, then dip in beaten egg, and coat evenly in a Panko-Parlsan mixture.
Heat remaining olive oil in a skillet over medium-high heat. Sauté chicken cutlets for 2-3 minutes per side until golden. Drain on paper towels.
Preheat oven to 200°C (400°F). Layer cooked chicken in a baking dish, top with marinara sauce, mozzarella, and provolone.
Broil for 2-3 minutes until cheese is melted and bubbly. Garnish with fresh basil and serve immediately.
Notes
For extra crispiness, ensure chicken is fully drained after frying. Use Roma or San Marzano tomatoes for the best depth of flavor.
Optional: Substitute buttermilk for the egg for a lighter breading effect.
Hybrid cooking (frying + broiling) prevents the crust from getting soggy.
- Prep Time: 20
- Cook Time: 30
- Category: Poulet Faciles pour le Dîner
- Method: Baking and frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 main course (1/4 of recipe)
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 200mg