Step 1

Preheat oven to 425F

Step 2

Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.

Step 3

Breadcrumbs: In a shallow dish, mix all of breadcrumb ingredients together.

Step 4

Assembly line: Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs.

Step 5

Bread the chicken: First, coat the chicken in flour on both sides, then shake off the excess flour that isn't sticking. Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.

Step 6

Brown the chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.

Step 7

Layer and bake: arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then tomato sauce over top. Bake uncovered in the oven for 14 minutes - remove from oven then sprinkle with shredded parmesan cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!

Step 8

If you would like to use less oil, use this baking method instead! I love making chicken parmesan this way and the results are almost identical to pan-frying. Baked method: preheat oven to 450F. Follow steps 2-5 above, then after breading the chicken, lay the cutlets in a generously oiled baking pan. Spray the chicken with olive oil, or brush with 2 Tablespoons of olive oil. Bake for 25 minutes, then remove from oven and layer with mozzarella, sauce, and parmesan and bake for 5 additional minutes. Broil on HIGH for the last minute for the cheese to brown. Serve with fresh basil!