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Un plato reconfortante italiano-estadounidense sin igual que presenta pechugas de pollo rebozadas, doradas y crujientes sofocadas en una salsa marinara rica y queso mozzarella y parmesano derretido. Esta versión confiable, probada en casa, ofrece resultados de calidad restaurante con técnicas directas — perfecta para una cena entre semana o una comida familiar que agrada a todos.

Instrucciones

1. 1

   In a medium saucepan over ^[medium heat], warm 2 tablespoons of olive oil. Add the minced garlic and cook, stirring, for about 1 minute until fragrant — don't let it brown. Pour in the crushed tomatoes, then stir in the dried basil, salt, and red pepper flakes (if using). Add the sugar if your tomatoes taste sharp. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Set aside.

2. 2

   Preheat your oven to ![400°F]. Pat the chicken breast cutlets completely dry with paper towels — this is key for the breading to stick. Season both sides evenly with salt, black pepper, and garlic powder.

3. 3

   Set up a 3-stage breading station: shallow dish 1 with the all-purpose flour, shallow dish 2 with the beaten eggs, and shallow dish 3 with the italian-style breadcrumbs mixed together with the grated Parmesan cheese, oregano, and garlic powder. Working one cutlet at a time, dredge in flour (shake off excess), dip in egg (let excess drip off), then press firmly into the breadcrumb mixture on both sides to coat fully.

4. 4

   Heat the olive oil in a large oven-safe skillet over ^[medium-high heat] until shimmering. Working in batches if needed (don't crowd the pan), add the breaded cutlets and cook for 3–4 minutes per side until deep golden brown and crispy. Transfer cooked cutlets to a wire rack. Pour off any excess oil from the skillet, leaving just a thin coating.

5. 5

   Return all the browned cutlets to the skillet (or transfer to a baking dish). Spoon about 2–3 tablespoons of marinara sauce onto the center of each cutlet — don't smother the edges, so the breading stays crispy. Divide the low-moisture mozzarella evenly over the sauce, then sprinkle the remaining Parmesan cheese on top.

6. 6

   Transfer the skillet or baking dish to the preheated oven and bake for 15–18 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots, and the chicken breast registers %[165°F] at its thickest point on an instant-read meat thermometer.

7. 7

   Let the chicken breast rest for 2–3 minutes out of the oven. Scatter fresh torn basil over the top. Serve immediately with extra warm marinara on the side, over pasta, or alongside a green salad and crusty bread.