Baked Chicken Cutlets with Marinara and Mozzarella

Method

1. 1

   Heat the oven to 220°C and line a baking sheet with foil, brushed with a little of the oil.

2. 2

   Set up three shallow bowls: flour, beaten egg, and panko mixed with the parmesan and a pinch of salt.

3. 3

   Dredge each chicken cutlet through flour, then egg, then press firmly into the panko mix to coat both sides.

4. 4

   Arrange on the sheet, drizzle with the remaining oil, and bake 15 minutes until golden and crisp.

5. 5

   Meanwhile warm the crushed tomato with the garlic and oregano in a small pot, 5 minutes.

6. 6

   Spoon the sauce over each cutlet, lay on the mozzarella, and bake 5–8 minutes more until the cheese is melted and bubbling.

   💡 Sauce and cheese go on after the crust sets, or the panko turns soggy underneath.