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1. Warm the olive oil for sauce in a saucepan over medium heat. Add the garlic and chili flakes and cook for 30 seconds until fragrant but not browned.
2 tbsp Olive oil, for sauce,
3 clove Garlic,
0.2 tsp Chili flakes
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2. Pour in the crushed tomatoes, add the sugar and a pinch of the salt, and simmer gently for 15 minutes until thickened. Tear in the basil leaves at the end and stir.
1 tsp Salt,
1 can Crushed tomatoes,
0.5 tsp Sugar,
8 piece Fresh basil leaves
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3. Preheat the oven to 220°C (425°F) with a wire rack set over a baking sheet. Slice each chicken breast in half horizontally into 2 thin cutlets, then pound to an even 1.5 cm (0.5 in) thickness. Season both sides with the remaining salt and the black pepper.
2 pieces Boneless skinless chicken breasts,
1 tsp Salt,
0.5 tsp Black pepper
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4. Set up three shallow dishes: flour in the first, beaten eggs in the second, and in the third a mix of panko, Parmesan, oregano and garlic powder.
0.5 cup All-purpose flour,
2 pieces Eggs,
1.5 cup Panko breadcrumbs,
0.8 cup Parmesan cheese, finely grated,
1 tsp Dried oregano,
0.5 tsp Garlic powder
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5. Dredge each cutlet in the flour and shake off the excess, dip in the egg, then press firmly into the panko mixture to coat evenly.
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6. Heat the olive oil for frying in a large skillet over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes per side until deep golden, then transfer to the wire rack.
0.3 cup Olive oil, for frying
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7. Spoon 2 to 3 tablespoons of the marinara over the center of each cutlet only, leaving the edges bare to keep the crust crisp. Top with the mozzarella.
2 cup Low-moisture mozzarella, shredded
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8. Bake for 8 to 10 minutes at 220°C (425°F) until the cheese is melted and bubbling with golden spots. Rest for 3 minutes and serve with the remaining warm marinara on the side.
