Classic Chicken Parmesan

Prep the Chicken Cutlets;
Slice each chicken breast horizontally to create two thin cutlets. Place them between plastic wrap and gently pound with a meat mallet to an even thickness (about 1 cm). Season both sides with salt, black pepper, and garlic powder.

Set Up the Breading Station
Prepare three shallow bowls:
Bowl 1: Flour.
Bowl 2: Beaten eggs.
Bowl 3: Mix Panko breadcrumbs with grated Parmesan cheese and dried oregano.

Bread the Chicken;
Dredge each cutlet in the flour (shake off excess), dip in the beaten eggs, and then coat generously in the Parmesan-Panko mixture, pressing gently so the breadcrumbs stick.

Pan-Fry to Golden Perfection;
Heat olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3–4 minutes on each side until they are crispy and deep golden brown. Transfer to a baking sheet lined with parchment paper.

Assemble and Bake;
Preheat your oven to 200°C (400°F). Spoon a generous amount of warm marinara sauce over the top of each crispy chicken cutlet. Cover heavily with shredded mozzarella cheese. Bake for 10–12 minutes until the cheese is completely melted, bubbly, and beautifully browned on top, just like in the photo.

Serve;
Serve immediately over a bed of crispy French fries with a fresh side salad.