Chicken Parmigiana

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pound chicken breasts to even thickness. Season with salt and pepper.
3. Dredge each chicken breast in flour, dip in beaten eggs, then coat in breadcrumbs mixed with Parmesan, garlic powder, and oregano.
4. Heat olive oil in a skillet and fry chicken until golden brown on both sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate.
5. Spread a thin layer of marinara sauce in a baking dish. Place chicken cutlets on top.
6. Spoon more marinara sauce over the chicken and sprinkle generously with mozzarella.
7. Bake for 20 minutes, until cheese is melted and bubbly.
8. Garnish with fresh basil and serve with pasta or salad.

Variations:

• Use provolone or a mozzarella-provolone mix for a richer, more complex cheese topping.
• Swap chicken for eggplant slices to make a classic eggplant parmigiana.
• Add a pinch of red pepper flakes to the breadcrumbs for a subtle heat.

Tips:

• For extra crispiness, bake the breaded chicken on a wire rack for 10 minutes before adding the sauce.
• Don’t drown the chicken in sauce—keeping it lightly sauced preserves the crispy coating.
• Broil the dish for 2 minutes at the end for a golden, bubbly cheese topping.