Chicken Parmesan

Preheat the oven to 425°F.

Place the flour in a shallow dish. Place the eggs in a second shallow dish and beat with a fork.

In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they're very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.

Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.

Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.

In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.

Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.

Sprinkle with fresh basil and parsley and serve over pasta.