Preheat oven to 375°F (190°C). Prepare a baking dish with a light coating of cooking spray.
In a shallow dish, combine breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
In another shallow dish, whisk eggs. Dip each chicken cutlet in the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Transfer to the prepared baking dish.
Top each chicken cutlet with tomato sauce, spreading evenly. Then, sprinkle with shredded mozzarella cheese and Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves, if desired. Serve hot with spaghetti or your favorite side dish.
It was alright, nothing to write home about. The chicken got a little soggy after baking with the sauce. I'd try pre-baking the chicken next time.
Five stars! This recipe is a winner. Easy to make, and the results are fantastic. The sauce is really what makes it stand out. Highly recommend it, and it's become a family favorite.
I found this recipe to be pretty bland. The sauce lacked flavor, and the chicken wasn't as crispy as I would have liked. I might try it again with some adjustments, but I was disappointed.
Excellent! I loved how simple this recipe was. The instructions were easy to follow, and the result was a restaurant-quality meal. I added a pinch of red pepper flakes to the sauce for a little extra kick.
It was okay. The chicken was a little dry, even though I didn't overcook it. The sauce was good, but nothing special. Maybe I'll try a different type of breadcrumb next time to get a crispier crust.
