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My dad often made me this recipe with veal. It’s been my absolute favourite meal for years. I decided to try it with chicken and fresh mozzarella.

  • ServesServes 4
  • Prep time15 min
  • Cook time10 min
  • Timeout-
  • FreezingFreezes well

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  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup store-bought bread crumbs
  • 3 tablespoons fresh parmesan, grated
  • 4 chicken cutlets
  • Dash of olive oil
  • 1 tablespoon butter
  • 1 cup store-bought or homemade tomato sauce
  • Lemon zest
    Replacement options

    or lime zest

  • 2 cups cheese of your choosing, grated
  • 2 balls (250 g each) mozzarella di bufala, for serving


  1. Put the flour, eggs, and bread crumbs in three separate bowls. Add the parmesan to the bread crumbs and mix well.
  2. Coat each cutlet with flour, then with the egg mixture, and then with the bread crumbs.
  3. In a pan, heat a dash of olive oil and 1 tbsp butter. Sear the cutlets on each side until nicely browned. 
  4. Transfer onto a baking sheet lined with parchment paper. Brush with tomato sauce. Cover with grated cheese and broil for a few minutes or until the cheese is completely melted.
  5. Garnish with pieces of mozzarella di bufala and lemon zest. Serve with buttered pasta. 
Recipe published on August 19, 2018