Crispy Chicken Parmigiana

Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 0.25 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 0.25 cup of the grated parmesan. Dredge each cutlet in flour, shaking off excess, then dip in egg, then coat thoroughly in breadcrumb mixture.

Heat olive oil in a large skillet over medium-high heat until it reaches 350°F. Working in batches, fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate.

Preheat oven to 400°F. Spread a thin layer of marinara sauce in a baking dish. Arrange fried cutlets in a single layer, then top each with remaining marinara sauce, mozzarella, and remaining parmesan.

Bake for 12–15 minutes until cheese is melted and bubbly. Garnish with fresh basil and serve immediately over cooked pasta if desired.