Do you love crispy cutlets, but can’t get enough of Mediterranean flavors? Then our baked chicken cutlets with tomato and mozzarella recipe is just the thing for you! The interplay of crispy breading, juicy chicken, fresh tomato sauce, and tender mozzarella makes for the perfect end to the day.
Baked Chicken Cutlets with Tomato & Mozzarella: Fantastically Savory
Today, let’s get right into the knitty gritty with our baked chick cutlets with tomato and mozzarella recipe! Start by pounding the chicken cutlets until tender and marinate them in a mix of salt, pepper, and some lemon juice. Then it’s on to making the tomato sauce. For this, peel and chop the onion and garlic and sauté them together in a pot. Now, add the diced tomatoes, oregano, basil, salt, pepper, and a little sugar. Next, let the tomato sauce simmer for a few minutes and slightly thicken.
Meanwhile, bread the chicken cutlets. To do this, put some flour in one dish, whisk eggs in another, and mix breadcrumbs with grated Parmesan in a third. Now dredge the cutlets in the flour, then dip them in the eggs, and finally coat them in the breadcrumb-Parmesan mixture. In a pan, cook the breaded cutlets on both sides for a few minutes until golden brown.
If you’ve made it this far, the final part follows: The romantic meeting of chicken cutlets with tomato sauce and mozzarella. Simply place the cutlets in a baking dish. Now add a generous dollop of tomato sauce to each cutlet and top with mozzarella. Then put everything in the oven for about ten minutes to bake. You can serve your baked chicken cutlets with a slice of fresh tomato and mozzarella with a fresh basil garnish. Enjoy!
If you’re looking for more chicken recipes, you might also like our classic chicken noodle casserole. Our recipe for naked chicken chalupas with cilantro lime ranch dressing and Brazilian chicken pot pie are just as delicious.
Baked Chicken Cutlets with Tomato and Mozzarella
Ingredients
- 4 chicken cutlets
- 1 lemon
- salt & pepper
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 1 can (14 oz.) canned tomatoes peeled and diced
- 1 tsp oregano
- 1 tsp basil
- 1 tsp sugar
- 1 ball (7 oz.) fresh mozzarella
- 1 cup all-purpose flour
- 2 eggs
- 1½ cups breadcrumbs
- ½ cup Parmesan grated
Instructions
- Preheat the oven to 400°F.
- Pound the chicken cutlets until they are evenly thin. Squeeze the lemon and marinate the chicken cutlets with salt, pepper, and some lemon juice.
- Peel and finely chop the onion and garlic. In a small pot, heat 1 tablespoon of olive oil and briefly sauté the onion and garlic.
- Add the tomatoes and season with oregano, basil, salt, pepper, and a little sugar. Let the tomato sauce simmer over medium heat for about 10–15 minutes.
- Meanwhile, set the flour in a deep dish, whisk the eggs in a second dish, and combine the breadcrumbs and grated Parmesan in a third dish.
- Dredge the chicken cutlets in the flour, then dip them in the whisked eggs, and finally coat them in the breadcrumb-Parmesan mixture.
- Heat the remaining olive oil in a large skillet and cook the cutlets over medium heat for about 3–4 minutes per side until golden brown. Meanwhile, slice the mozzarella.
- Place the cutlets in a large baking dish, top each cutlet with tomato sauce, and cover with 1–2 slices of mozzarella.
- Place the dish in the oven and bake the chicken cutlets for about 8–10 minutes, until the mozzarella is melted and lightly browned.