Chicken Parmesan Recipe

Preheat oven to 450°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.

Slice the chicken breasts in half horizontally to make 4 thin cutlets. Cover with plastic wrap and use a meat mallet to pound them into an even thickness, about ¼-inch thick.

Prepare your breading station: Grab 3 large shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs until well mixed. In the third bowl, stir together the breadcrumbs, ½ cup parmesan cheese, salt, pepper, and garlic powder.

Coat the chicken in the flour, shaking off any excess, then coat it in the beaten eggs. Dredge in the breadcrumbs, pressing them into the chicken so it adheres. Set on a plate and repeat with the remaining chicken.

Heat

In a large skillet, heat the oil over medium heat. Once hot, add in two chicken cutlets. Cook until the chicken is golden brown on both sides, about 2-3 minutes per side.

Place in the prepared 9x13 inch baking dish and repeat with the remaining cutlets, adding more oil to the pan if needed.

Bake

Spoon the marinara sauce over the cutlets. Top with mozzarella and remaining parmesan. Bake for 12-15 minutes, until the cheese is melted and the chicken is cooked through. Top with basil before serving. Enjoy!