Crispy Chicken Parmesan Recipe with Mozzarella and Sauce

• 2 large boneless, skinless chicken breasts
• ½ cup all-purpose flour or gluten-free flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten until frothy
• ½ cup Italian bread crumbs
• ½ cup parmesan cheese, shredded or grated
• 2 tablespoons light olive oil, to sauté
• 3 cups marinara sauce, divided
• 4 oz mozzarella cheese, shredded
• 1 tablespoon fresh basil or parsley, chopped (optional garnish)

Instructions

1. 1

   Slice the chicken breasts in half lengthwise to make four thin cutlets. Pound them gently to about ⅓ inch thick. Season with salt and pepper.

2. 2

   Set up three shallow bowls: one with flour, salt, and pepper; another with beaten eggs; and a third with breadcrumbs and parmesan. Dredge each chicken cutlet through the flour, then the egg, and finally the breadcrumb-parmesan mix. Let rest for 5 minutes.

3. 3

   Heat olive oil in a nonstick skillet over medium heat. Sear the chicken 3–4 minutes per side until golden brown. Do not cook fully; it will finish in the oven.

4. 4

   Pour half of the marinara sauce into a 9x13 inch baking dish. Arrange chicken cutlets on top. Spoon remaining sauce over the center of each piece. Sprinkle with mozzarella.

5. 5

   Bake uncovered at 425°F for 15 minutes or until chicken reaches 165°F and cheese is melted and bubbly. Let rest a few minutes before serving.