This iconic Italian-American classic features tender, breaded chicken breasts smothered in rich tomato sauce and melted mozzarella cheese, creating a golden, bubbling masterpiece. Crispy on the outside and juicy on the inside, each bite delivers layers of flavor that will transport you straight to a Roman trattoria. Perfect for impressing family and friends with restaurant-quality elegance in your own kitchen.
1POUND THE CHICKEN: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch (1.2 cm), being careful not to tear the meat. This ensures even cooking and makes the chicken tender and suitable for breading. Work from the center outward with gentle, controlled strokes.
2PREPARE THE BREADING STATION: Set up three shallow bowls in a row. In the first bowl, combine flour with a pinch of salt and pepper. In the second bowl, beat the eggs with 1 tablespoon of water until well combined. In the third bowl, mix panko breadcrumbs with dried oregano and another pinch of salt and pepper. This assembly-line approach makes the breading process efficient and ensures even coating on all chicken pieces.
3BREAD THE CHICKEN: Working with one piece at a time, coat each chicken breast thoroughly in the flour mixture, shaking off excess. Then dip it into the egg mixture, allowing excess to drip off, and finally coat generously with the panko breadcrumb mixture, pressing gently so the crumbs adhere well. Place breaded chicken on a clean plate and let rest for 5 minutes so the coating sets properly before cooking.
4MAKE THE TOMATO SAUCE: Heat 60 ml of olive oil in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it as this will create bitterness. Pour in the canned crushed tomatoes, add dried oregano, salt, and pepper, then reduce heat to low and simmer gently for 15 minutes, stirring occasionally. The sauce should reduce slightly and develop a deeper, more concentrated flavor. Taste and adjust seasoning as needed.
5FRY THE CHICKEN: Heat the remaining 60 ml of olive oil in a large skillet over medium-high heat until it shimmers and reaches about 350°F (175°C). Working in batches to avoid overcrowding the pan, carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes on each side until the coating turns golden brown and crispy, maintaining the oil temperature throughout. The chicken should be mostly cooked through but not completely done, as it will finish cooking in the oven. Transfer to a paper towel-lined plate.
6ASSEMBLE THE DISH: Preheat oven to 400°F (200°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange the fried chicken pieces in a single layer over the sauce, then pour the remaining sauce evenly over each piece. Tear fresh mozzarella into small pieces and scatter over the chicken, then sprinkle generously with grated parmesan cheese. This layering creates the signature melted, bubbling cheese topping.
7BAKE UNTIL GOLDEN: Place the assembled dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden on top. The sauce should bubble around the edges and the internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer. Remove from oven and let rest for 5 minutes before serving, then garnish generously with fresh basil leaves torn just before serving to preserve their fragrant oils.