Italian Deli-Style Chicken Cutlet Pizza Recipe
Prep Time:
25 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 pound chicken breast, cut into ½-inch-thick slices
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1 pound pizza dough
  • 1 cup tomato sauce
  • 8 ounces fresh mozzarella, sliced
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, quartered
  • Fresh basil leaves
  • ¼ cup basil pesto
Directions
  1. Preheat oven to 450 F. If using a pizza stone, place it in the oven to preheat.
  2. Set up a breading station with three shallow bowls; one containing flour, one containing beaten eggs, and one containing panko mixed with Parmesan, Italian seasoning, salt, and pepper.
  3. Dredge the chicken pieces in flour, dip them in egg, then coat them in the panko mixture.
  4. Heat ½-inch oil in a skillet over medium-high heat to 350 F.
  5. Fry the chicken in batches for 3-4 minutes until golden and cooked through. Drain on paper towels.
  6. Roll out the pizza dough into a 12 to 14-inch round.
  7. Transfer it to a pizza peel or baking sheet.
  8. Spread the tomato sauce over the dough, leaving a 1-inch border. Layer on the mozzarella. Top with the breaded chicken, sun-dried tomatoes, and artichoke hearts.
  9. Bake for 12-15 minutes until the crust is golden and the cheese is bubbling.
  10. Remove the pizza from the oven. Top it with fresh basil leaves and drizzle it with basil pesto. Slice and serve immediately.