Step 1

Preheat oven to 425°.

Step 2

Combine the flour, egg, and breading mixtures in 3 separate shallow pans. (Be sure to beat the eggs until very frothy, this ensures they’re light/airy and not too dense.)

Step 3

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to ½ inch thick. (Thin is key here.) Pat dry. Sprinkle each side lightly with salt/pepper.

Step 4

Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.

Step 5

Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess. (Too much egg left on the chicken can bleed through the breading, which will make it less crispy.)

Step 6

Coat the chicken generously in the breadcrumbs.

Step 7

Heat oil over medium-high heat. Once glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden. If the oil gets too hot, adjust it down slightly, and adjust it up again later if needed.

Step 8

Remove chicken with a slotted spatula and set on a wire cooling rack. Repeat with remaining chicken.

Step 9

Transfer the chicken to a large, light colored baking sheet. (Dark baking sheets attract more heat and can cook the chicken too quickly.)

Step 10

Top with marinara sauce and mozzarella cheese.

Step 11

Bake uncovered for 15 minutes. Broil at 425° for 1-2 minutes at the end if you’d like to brown the top a little more, watch it closely during this time.

Step 12

Garnish with fresh parsley and serve with spaghetti and garlic bread with cheese.