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Set the oven rack to the middle position. Preheat to 450ºF (232ºC).
Thoroughly dry chicken breasts with a paper towel. Place one of the pieces in between two plastic sheets or in a large plastic bag and flatten to an even ½-inch thickness. Repeat with remaining pieces. Generously season both sides of the chicken breast with salt and pepper.
Put the flour into a separate shallow bowl. Whisk together eggs and olive oil in a shallow medium bowl. Combine panko and parmesan cheese in a shallow bowl.
Dip chicken in flour, shaking off any excess coating. Next, dip in egg wash, making sure to coat completely and drain any excess. Lastly, dip in the breadcrumbs lightly, pressing to coat evenly. Repeat the process with the remaining pieces.
Heat ½ cup of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place two pieces of chicken in the pan. Fry until the first side is golden brown and crispy, 2 to 3 minutes.Turn heat down to medium and flip the chicken. Cook until golden brown and an internal temperature of 160ºF (71ºC), about 3 minutes. Transfer the chicken to a paper towel-lined plate to briefly drain the excess oil, and then place on a wire cooling rack set on top of a sheet pan.
Discard the excess oil and wipe the pan clean. Add in ½ cup of fresh vegetable oil, and repeat the same cooking procedure with the 2 remaining pieces.
Place fried chicken in a baking dish or foil-lined sheet pan. Top each piece with ¼ cup of marinara sauce, and top with mozzarella cheese. Bake until the cheese is melted and the sauce is warm, about 3 to 5 minutes.
Right before serving, garnish with freshly chopped basil.