3 chicken breasts, sliced in half lengthwise (6 cutlets)

½ cup all-purpose flour (or gluten-free flour blend)

3 eggs, whisked

⅓ cup olive oil

Breadcrumb Mixture:

1 ½ cups breadcrumbs

½ cup parmesan cheese, shredded

½ tsp salt

½ tsp black pepper

2 tsp Italian herb blend (thyme, oregano, basil, rosemary)

1 tsp garlic powder

Topping:

6 slices mozzarella cheese

1 ½ cups marinara sauce

⅓ cup parmesan cheese, shredded

2 tbsp fresh basil, chopped

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Preheat the oven to 375°F.
Set up a dredging station with three bowls: flour, whisked eggs, and breadcrumbs mixed with parmesan, salt, pepper, herbs, and garlic powder.
Dredge each chicken cutlet in flour, then egg, then breadcrumbs, coating thoroughly.
Heat olive oil in a skillet over medium-high heat and pan-fry chicken for 2–3 minutes per side until golden brown.
Transfer chicken to a baking dish and spoon marinara sauce over each cutlet.
Top each with a slice of mozzarella and sprinkle with parmesan cheese.
Bake uncovered for 20 minutes, until cheese is bubbly and chicken is cooked through.
Garnish with fresh basil before serving.

Substitute mozzarella with provolone or an Italian cheese blend.

For a lighter version, bake the breaded chicken instead of frying.

Add crushed red pepper flakes to the breadcrumbs for spice.

Freeze after baking and reheat in the oven for a quick meal.

Always reheat in the oven to maintain crispiness.