Chicken Parmesan

Pounding the chicken to an even thickness is the step that keeps it from drying out in spots while other parts are still undercooked.

Instructions

1. 1

   Place each chicken cutlet between two sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even 1/2-inch thickness. Season both sides with salt and pepper.

2. 2

   Set up a breading station: one shallow dish with the flour, one with the eggs beaten until smooth, and one with the panko mixed with 1/2 cup Parmesan and the dried oregano.

3. 3

   Dredge each cutlet in flour, shaking off excess, then dip in the egg, letting excess drip off, then press firmly into the panko mixture to coat both sides evenly.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   Heat the olive oil in a large skillet over medium heat until shimmering. Fry the cutlets in batches (don't crowd the pan) for 3–4 minutes per side, until deeply golden brown. The chicken doesn't need to be fully cooked through at this stage, since it will finish in the oven.

6. 6

   Transfer the fried cutlets to a paper-towel-lined plate to drain briefly, then arrange them in a single layer in a baking dish.

7. 7

   Spoon marinara sauce over each cutlet, then top with mozzarella slices and the remaining 1/4 cup Parmesan.

8. 8

   Bake for 12–15 minutes, until the chicken is cooked through (165°F internal temperature) and the cheese is melted and bubbling. If you want extra browning on top, broil for the final 1–2 minutes, watching closely.

9. 9

   Garnish with fresh basil and serve hot, over spaghetti tossed with extra marinara if desired.