Crispy Chicken Parmesan

Ingredients (11)

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 cups marinara sauce
• 8 oz fresh mozzarella, sliced
• 1/3 cup olive oil
• 1 handful fresh basil leaves

Steps

1. Heat the oven to 425°F. Slice each breast in half horizontally and pound to about 1/2 inch thick. Season with salt and pepper.
2. Set up three dishes: flour; beaten eggs; panko mixed with Parmesan, garlic powder and oregano. Coat each cutlet in order, pressing the crumbs on.
3. Heat the oil in a large skillet over medium-high. Fry the cutlets 2 to 3 minutes per side until deep golden. Work in batches.
4. Arrange the cutlets on a baking sheet. Spoon marinara over the center of each, leaving the edges bare so they stay crisp, and top with mozzarella.
5. Bake 8 to 10 minutes until the cheese bubbles and the chicken reaches 165°F.
6. Scatter with torn basil and serve with pasta or a green salad.