Crispy Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• salt and black pepper
• 2 tbsp all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 3/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 cup olive oil
• 3/4 cup marinara sauce
• 4 oz fresh mozzarella
• 1/2 cup shredded provolone cheese
• 1/4 cup fresh basil leaves

Steps

1. 1Heat the oven to 450°F. Set a chicken breast between two sheets of plastic wrap and pound it to an even half-inch thickness; repeat with the rest. Season both sides with salt and pepper.
2. 2Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with half the Parmesan and the garlic powder in the third.
3. 3Dust each cutlet lightly with flour, dip it through the egg, then press it firmly into the panko mixture so the crumbs stick everywhere. Let the coated cutlets rest on a plate for 10 minutes — this keeps the crust from sliding off in the pan.
4. 4Pour about a half inch of olive oil into a large skillet over medium-high heat. When the oil shimmers, fry the cutlets about 2 minutes per side, just until deeply golden. They'll finish cooking in the oven.
5. 5Move the cutlets to a baking dish. Spoon a couple tablespoons of marinara over each, then pile on the mozzarella, provolone, and the rest of the Parmesan.
6. 6Bake 15 to 20 minutes, until the cheese is melted and spotty brown and the chicken reads 165°F in the center.
7. 7Scatter the basil over the top and serve hot — over spaghetti, on a roll, or just as it is.