Crispy Chicken Parmesan

Place chicken breasts on a cutting board and cover with plastic wrap. Pound with a meat mallet or rolling pin until ⅜ inch thick. Season both sides with salt and pepper.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with ¼ cup grated Parmesan and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Working one cutlet at a time, coat with flour, shaking off excess, then dip in egg, then dredge in breadcrumb mixture, pressing gently to adhere.

Carefully place breaded cutlets in hot oil and fry for 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F in the thickest part. Transfer to paper towels to drain.

Stir minced garlic into marinara sauce and warm over low heat for 1 minute.

Place fried chicken on a serving platter or individual plates. Spoon marinara sauce over each cutlet and top with shredded mozzarella and remaining Parmesan cheese.

Place under a broiler at high heat for 2–3 minutes until cheese is melted and lightly browned. Serve over cooked pasta or vegetables.