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Ingredients (12)

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs, or more as needed
• 0.75 cup grated Parmesan cheese, divided
• 2 tablespoons all-purpose flour, or more if needed
• 0.5 cup olive oil for frying, or as needed
• 0.5 cup prepared tomato sauce
• 0.25 cup fresh mozzarella, cut into small cubes
• 0.25 cup chopped fresh basil
• 0.5 cup grated provolone cheese
• 2 teaspoons olive oil

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Instructions (7 steps)

1. Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
4. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

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Ingredients (11)

• 2 chicken breasts ((large), about 1 1/2 lbs*)
• 1/2 cup all-purpose flour (or GF flour)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs (beaten until frothy)
• 1/2 cup Italian bread crumbs (*)
• 1/2 cup parmesan cheese (shredded or grated)
• 2 Tbsp Light olive oil ( to sauté)
• 3 cups marinara sauce (divided)
• 4 oz mozzarella cheese (1 cup shredded)
• 1 Tbsp fresh basil (or parsley, chopped for optional garnish)

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Instructions (4 steps)

1. Prepare the chicken - Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper.
2. Set up dredging station - In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying.
3. Pan-fry - Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan) - the chicken should sizzle. Sauté 3-4 min per side or until golden brown - it doesn't have to be cooked through at this point.
4. Assemble and bake - Pour half of the marinara* into a 9x13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.

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Ingredients (16)

• 3 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 2 large sprigs basil
• Kosher salt
• Freshly ground black pepper
• 1 c. panko bread crumbs
• 1 tsp. garlic powder
• 2 c. finely grated Parmesan, divided
• 3/4 c. all-purpose flour
• 2 large eggs
• 6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• 1 c. shredded mozzarella
• 1 c. vegetable or canola oil
• Chopped fresh basil, for serving

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Instructions (11 steps)

1. Marinara Sauce
2. In a medium pot over medium heat, heat oil. Add onion and garlic, stir to combine, and reduce heat to low. Cover and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring occasionally, until onion is translucent, softened, and fragrant, about 5 minutes more.
3. Stir in tomatoes and basil. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 30 minutes; season with salt and pepper. Discard basil.
4. Chicken
5. In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Into another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 tablespoon water.
6. Pat chicken dry; season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, gently pressing to adhere.
7. In a small bowl, mix mozzarella and remaining 1 cup Parmesan.
8. Heat broiler. In a large, heavy pot over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°; if it smokes a bit, that’s okay. Set a wire rack in a baking sheet.
9. Working one at a time, fry chicken until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side and the sound of the frying chicken gets slightly louder—this is the moisture evaporating from the chicken—about 1 minute more. Transfer to prepared rack. Repeat with remaining chicken. Spoon some marinara over chicken. Sprinkle with cheese mixture.
10. Broil, watching carefully, until cheese is melted and brown spots form, about 2 minutes.
11. Divide chicken among plates. Top with basil. Serve with remaining marinara alongside.

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