Ingredients
2 large chicken breasts, sliced horizontally into cutlets
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian-style or plain)
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp olive oil
1 cup cherry tomatoes, halved
150g fresh mozzarella, sliced
1/4 cup fresh basil leaves
Optional: balsamic glaze for drizzling
Directions
Preheat oven to 190°C (375°F). Lightly grease a baking dish or sheet pan.
Season chicken cutlets with salt and pepper.
Dredge each cutlet in flour, then dip into beaten eggs, and coat with breadcrumbs mixed with Parmesan.
Heat olive oil in a skillet over medium heat. Pan-fry chicken cutlets for 3–4 minutes per side until golden.
Transfer chicken to the prepared baking dish.
Top each cutlet with cherry tomatoes and slices of fresh mozzarella.
Bake for 10–12 minutes until mozzarella is melted and chicken is cooked through.
Remove from oven, garnish with fresh basil, and drizzle with balsamic glaze if desired.
Serve immediately with pasta, salad, or roasted vegetables.
Nutritional Information (per serving, approx.)
Calories: 420 kcal
Fat: 22g
Carbohydrates: 18g
Protein: 38g