Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 2 large eggs, beaten
  • 1 ½ cups (150g) Italian breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup vegetable oil, for frying
  • 2 cups (475ml) marinara sauce (high-quality store-bought or homemade)
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tablespoons fresh basil leaves, chopped (for garnish)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt and pepper.
  2. Arrange flour, beaten eggs, and breadcrumb mixture (breadcrumbs, Parmesan, oregano, garlic powder, salt, pepper) in separate shallow dishes.
  3. Dredge chicken in flour, dip in egg, and coat thoroughly with breadcrumb mixture.
  4. Heat oil in a large skillet over medium heat. Fry chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  5. Spread a thin layer of marinara sauce in the baking dish. Place fried chicken cutlets on top.
  6. Spoon marinara sauce over each chicken cutlet, then top with mozzarella slices and sprinkle with Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) until the cheese is melted, bubbly, and lightly golden, about 15-20 minutes.
  8. Garnish with fresh basil and serve immediately. Enjoy your homemade chicken parm!