Marinara Chicken Cutlet
Thin-pounded chicken breast coated in seasoned flour, pan-fried until golden, and topped with marinara sauce and melted cheese. Served over a swappable base of pasta, rice, or vegetables for varied meals.
Ingredients
Method
Place each chicken cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin until uniformly 1/4 inch thick.
In a shallow bowl, whisk together flour, salt, and black pepper.
Dredge each cutlet in the flour mixture, shaking off excess, and lay on a clean plate.
Bring a large pot of salted water to a boil and cook pasta (or prepare chosen base) according to package directions; drain and set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed, lay cutlets in the hot oil and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F); transfer to a paper-towel-lined plate.
Arrange cooked base on a serving platter or individual plates.
Place a warm cutlet on top of each portion and spoon marinara sauce over each cutlet.
Top each cutlet with mozzarella and parmesan cheeses.
Broil or cover with foil and rest for 2–3 minutes to melt cheese, then garnish with fresh parsley and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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