Crispy Chicken Parmesan

Instructions

1. Prepare the chicken
   Place the chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
2. Set up the breading station
   Prepare three shallow dishes: the first with flour seasoned with a pinch of salt and pepper; the second with beaten eggs; and the third with panko breadcrumbs mixed with 1/2 cup of Parmesan cheese, Italian seasoning, and garlic powder.
3. Bread the chicken
   Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even coating on both sides. Place breaded chicken on a plate and let rest for 5 minutes to help the coating adhere.
4. Fry to golden perfection
   Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken (work in batches if necessary) and cook for 4-5 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
5. Assemble and bake
   Preheat oven to 425°F (220°C). Spread 1/2 cup of marinara sauce in the bottom of a baking dish. Arrange the fried chicken breasts over the sauce, then top each with the remaining marinara sauce. Layer mozzarella slices over the sauce and sprinkle with the remaining Parmesan cheese.
6. Bake until bubbly
   Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly, with some golden spots appearing. If desired, broil for the final 1-2 minutes for extra browning on the cheese (watch carefully to prevent burning).
7. Garnish and serve
   Remove from the oven and let rest for 5 minutes. Sprinkle with fresh basil just before serving. Serve hot alongside pasta, garlic bread, or a fresh green salad.