Mediterranean Diet Friendly Chicken Parmesan with Crispy Cutlets

Total time45 min

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Chicken Parmesan with Crispy Cutlets

These crispy cutlets start with chicken breast pounded thin and even, giving you that satisfying crackle in every bite once they hit the hot skillet. A well-seasoned breadcrumb coating brings in oregano, garlic powder, and onion powder for real depth, while a good drizzle of olive oil does the frying instead of a heavy hand of butter. Once golden and crisp, the cutlets get topped with rich marinara and gooey melted mozzarella, then broiled just until bubbling and lightly browned. Torn fresh basil finishes things off with a bright, herby lift that ties the whole plate together. It's a comforting, tomato-and-olive-oil-forward dish that fits naturally into a Mediterranean-style way of eating, with lean protein and simple, whole ingredients doing most of the work. Serve it with a crisp green salad or some roasted vegetables and you've got a weeknight dinner that feels a little special.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
1 tbsp water
1 cup plain breadcrumbs
½ cup finely grated parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder

For frying

½ cup olive oil

For topping

1 ½ cups marinara sauce
6 oz fresh mozzarella, sliced ¼ inch thick
2 tbsp finely grated parmesan cheese

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place a wire rack over a baking sheet and set aside.
2
Halve each chicken breast horizontally to make 4 thin cutlets. Place one cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining cutlets. Season both sides of each cutlet with the kosher salt and black pepper.

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