Chicken Parmesan

Ingredients

½ cup (60g) all purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs beaten until frothy
1½ cups (180g) breadcrumbs regular, italian, or panko
¾ cup freshly grated parmesan cheese
1 teaspoon italian seasoning skip this if using italian breadcrumbs
3 medium chicken breasts sliced into 6 thin cutlets
¼ cup (60ml) vegetable oil for frying
¾ cup (180ml) marinara sauce
8 ounces (225g) shredded mozzarella (low-moisture) or sliced fresh mozzarella cheese
1 tablespoon fresh basil leaves chopped or chiffonade

Preheat the oven to 375°F/190°C, and have a half size sheet pan ready.
Set up a breading station with three shallow dishes. Add flour, salt and pepper to one section/shallow dish and mix. Beat the eggs until frothy, and add to the second dish. In the third dish, combine breadcrumbs with parmesan and Italian seasoning.
Dredge each chicken cutlet in flour, then dip in egg and shake off any excess, and dredge in breadcrumbs pressing the chicken a little to help the breadcrumbs stick. Repeat until all the chicken is coated.
In a non-stick skillet over medium-high heat, heat oil, and when it’s shimmering, carefully add the chicken (cook in 2 batches) and cook on both sides until golden and the internal temp is 165°F/74°C. Remove onto a sheet pan, and place crispy chicken in a single layer.
Divide the marinara sauce between chicken cutlets, spreading it over the chicken.
Top with shredded cheese and bake in the preheated oven until the cheese has melted and is bubbling.
Switch to broiler, and cook for 2-3 more minutes or until the cheese starts to crisp up a little. Remove from the oven, and garnish with fresh basil.
Serve with buttered noodles and extra marina sauce.