Ingredients (10)
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flour ½ cup
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eggs 2
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Kosher salt and ground black pepper, to taste
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panko crumbs 1 ½ cup
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chicken breasts, split down the middle and each piece pounded to ½-inch thick 2
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olive oil 3 tablespoons
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butter 2 tablespoons
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fresh mozzarella cheese, ¼-inch slices 8
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jarred marinara sauce, heated 1 ½ cup
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Shaker, divided 2 teaspoons
Steps (4)
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1
On one plate, mix the flour with a teaspoon of ranch seasoning mix. In a shallow bowl, beat the eggs and season with a little bit of salt and pepper; and on another plate, combine the panko crumbs and remaining ranch seasoning mix.
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2
Lightly dredge both sides of the chicken cutlets in the seasoned flour, then dip them in the egg wash to coat completely, letting the excess drip off. Finally, dredge the cutlets in breadcrumbs.
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3
In a large skillet set over medium heat, melt the olive oil and butter together. Add the cutlets and sauté for about 4 minutes on each side, until golden brown and crisp.
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4
Place the cutlets on a baking sheet, top each with 2 slices of the cheese and broil in the oven for 3-5 minutes until cheese is melted and bubbly. Set each piece on top of a pool of sauce (or spoon the sauce on top) and serve warm.
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