Prep Time: 30 minutes Total Time: 1 hour 30 minutes
Six (6)


  • 1 cup Panko bread crumbs
  • 1 tsp garlic powder
  • 2 cups finely grated parmesan, divided
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 6 (1/4"-thick) boneless skinless chicken cutlets kosher salt
  • Freshly ground black pepper
  • 1 cup shredded mozzarella
  • 1 cup olive oil
  • Fresh basil
  • Wild Rosemary Marinara Sauz

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Prep Time: 30 minutes Total Time: 1 hour 30 minutes
  1. Grab ya bowls! We’re going to need three today. In the first bowl, combine panko, garlic powder, and 1 cup of parmesan. 
  2. In the second bowl, pour flour. 
  3. In the third bowl, whisk your eggs with 1 tablespoon water.
  4. Pat that chickie dry and season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, and gently pressing to adhere.
  5. In a small bowl, mix mozzarella and remaining 1 cup of parmesan and set the oven to broil.
  6. In a large pot over medium heat, heat oil until thermometer reads 350° and set a wire rack on a baking sheet.
  7. Fry chicken, one at a time, until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side, about 1 minute more. Transfer to the rack to cool and repeat with the rest of your chicken.
  8. Spoon some marinara over chicken and sprinkle with cheese mixture.
  9. Stick it in the broiler, but watch carefully, until cheese is melted and brown spots form, about 2 minutes.
  10. Top with basil and serve with whatever carb your heart desires.

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Buon Appetito!

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