Classic Chicken Parmesan

Preheat your oven to 200°C (400°F). Season the chicken cutlets with salt and black pepper on both sides.

Set up a breading station with three shallow dishes: place the flour in the first, beaten eggs in the second, and a mixture of Italian breadcrumbs and grated Parmesan cheese in the third.

Dredge each chicken cutlet in the flour, dip into the beaten eggs, and coat thoroughly in the breadcrumb mixture, pressing gently so it adheres.

Heat olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3–4 minutes per side until golden brown and crispy. Transfer them to a baking sheet.

Spoon marinara sauce evenly over each cooked chicken cutlet, then top generously with shredded mozzarella cheese and a little extra Parmesan.

Bake in the preheated oven for 10–12 minutes until the cheese is completely melted, bubbly, and slightly golden.

Garnish with freshly chopped parsley and serve hot.