Parmesan-Crusted Schnitzel Parmesan

Schnitzel’s crisp pounded-cutlet tradition meets Italian flair in this Parmesan-crusted take. Chicken is thickly coated in cheesy breadcrumbs, pan-fried golden, then finished with marinara and melted mozzarella for a hearty dinner classic.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 640 cal
• 52g protein
• 30g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1.5 lb chicken cutlets
• 1 cup all-purpose flour
• 3 large eggs
• 1.5 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese
• 1.25 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup olive oil
• 2 cups marinara sauce
• 8 oz fresh mozzarella
• 1/4 cup fresh basil

Instructions

1. 1Pound chicken cutlets to even thickness, season with salt, pepper, and oregano, then set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs plus half the grated Parmesan.
2. 2Dredge each cutlet in flour, dip in egg, and press into the Parmesan-breadcrumb mixture until thickly coated on both sides.
3. 3Heat olive oil in a large oven-safe skillet over medium-high heat to about 350°F and fry the cutlets 3 minutes per side until the crust is golden and crisp.
4. 4Preheat the broiler. Spoon a layer of marinara over each fried cutlet still in the skillet, top with torn mozzarella and the remaining Parmesan.
5. 5Transfer the skillet under the broiler and cook 2 to 4 minutes until the cheese is melted, bubbly, and lightly browned in spots.
6. 6Remove from the oven, scatter torn fresh basil over the top, and let rest 1 minute so the cheese sets slightly.
7. 7Serve each Parmesan-crusted schnitzel hot with extra warm marinara on the side if desired.