Description
A delicious Olive Garden copycat recipe featuring juicy breaded chicken cutlets topped with tangy marinara and melted cheese, served over pasta for a comforting 30-minute meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/4 cup olive oil (for frying)
- 2 cups marinara sauce
- 1 cup shredded or sliced mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Cooked pasta (e.g., spaghetti or linguine), for serving
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and Italian seasoning.
- Set up a dredging station with three bowls: flour, beaten eggs, and breadcrumbs.
- Coat each chicken breast in flour, then egg, then breadcrumbs, pressing to adhere.
- Heat olive oil in a skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.
- Place chicken cutlets in a baking dish. Top each with marinara sauce, mozzarella, and a sprinkle of Parmesan.
- Bake at 375°F (190°C) for 10 minutes or until cheese is melted and bubbly.
- Serve hot over cooked pasta with extra sauce spooned on top.
Notes
- Use homemade marinara for enhanced flavor.
- Add fresh basil leaves under the cheese for extra aroma.
- Provolone can be used instead of mozzarella.
- To retain crispiness, reheat in the oven instead of the microwave.
Nutrition
- Serving Size: 1 chicken cutlet with pasta
- Calories: 580
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
