Chicken:

2 large boneless skinless chicken breasts

Salt and pepper, to taste

¼ cup vegetable oil (or as needed)

Flour Mixture:

½ cup flour

1 ½ teaspoons seasoned salt

¼ teaspoon pepper

Eggs:

2 eggs, beaten until frothy

½ teaspoon garlic powder

Breading:

1 ½ cups panko breadcrumbs

⅓ cup freshly grated Parmesan cheese

1 teaspoon dried parsley

1 teaspoon dried oregano

Cheese & Topping:

1 cup marinara sauce

1 ½ cups shredded mozzarella cheese

Fresh parsley, for garnish

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Prepare chicken by slicing horizontally into cutlets or pounding to even thickness. Season with salt and pepper.
Set up breading stations: flour mixture, egg wash with garlic powder, and breadcrumb-Parmesan-herb mix.
Dredge chicken in flour, dip in eggs, then press into breadcrumb mixture, coating well.
Heat oil in skillet over medium-high heat; cook breaded chicken until golden and cooked through, 3-4 minutes per side. Drain on paper towels.
Preheat oven to 375°F (190°C). Place chicken on baking sheet or oven-safe dish. Spoon marinara evenly over each piece and top with mozzarella.
Bake 15-20 minutes until cheese melts and bubbles.
Garnish with parsley and serve with pasta, salad, or veggies.

Use Italian seasoning in breadcrumbs for extra flavor.

Substitute mozzarella with provolone or fontina.

Add red pepper flakes to sauce for heat.

Bake instead of frying for lighter dish (spray and bake at 400°F, 20-25 mins).

Serve with spaghetti, zucchini noodles, or sautéed spinach.

Store leftovers refrigerated up to 3 days; reheat in oven to keep crispiness.