Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 24 oz marinara sauce
  • 3 cloves garlic, minced
  • 8 oz shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of Panko, Parmesan, and garlic powder. Dredge each chicken cutlet in flour, dip in egg, and press firmly into the Panko mixture until evenly coated.
  2. Turn the Instant Pot to Sauté (High). Add olive oil. Once shimmering, add the chicken cutlets and sear for 2-3 minutes per side until they reach a mahogany-colored crust. Remove chicken and set aside on a plate.
  3. Sauté the minced garlic for 30 seconds until fragrant. Pour in the marinara sauce and stir to deglaze the bottom of the pot, scraping up all the brown bits (fond).
  4. Place the seared chicken back into the sauce. Lock the lid and set to Manual/Pressure Cook (High) for 3 minutes. Perform a Quick Release of the pressure immediately.
  5. Open the lid, sprinkle the shredded mozzarella cheese over the chicken, and allow it to melt. Garnish with torn fresh basil leaves before serving.