Categories: Chicken
Ingredients
- 3/4 cup panko
- 4 chicken breast cutlets, trimmed
- 4 tbsp. olive oil, divided
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp. sliced garlic
- 2 cups tomato sauce
- 2 tsp sugar
- 1 cup torn fresh basil, divided
- 3/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
Directions
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Position rack in middle of oven; preheat broiler to high.
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Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.
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Heat 1 1/2 tbsp. oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1 1/2 tbsp. oil and the remaining cutlets. Season with salt and pepper.
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Add the remaining 1 tbsp. oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
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Nestle the cutlets into the sauce in the pan. Top with 1/2 cup basil, mozzarella and Parmesan. Transfer the pan to the oven.
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Broil until the cheese is bubbling, 2 to 3 minutes. Let cool for 3 minutes before serving. Top with the remaining basil.