1-First Step: Prep and mise en place Preheat your oven to 450 degrees F. Set out two shallow bowls and one plate or shallow bowl for a three-stage breading station: one for beaten eggs, one for the breadcrumb-Parmesan-garlic powder mix, and one for the chicken before searing. If your chicken breasts are thick, butterfly them by cutting each horizontally into two thin pieces so you end up with 6 breast halves. Pat each piece dry with paper towels and season both sides with salt and pepper.

2-Second Step: Breading the chicken Beat the 2 eggs in a shallow bowl. In another shallow bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, and 1 teaspoon garlic powder. If you want extra crunch, replace some or all of the regular breadcrumbs with panko. Dip each chicken piece first into the egg, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides. For best results, chill breaded chicken 15-30 minutes so the coating sets before cooking.

3-Third Step: Browning on the stovetop Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken cutlets in batches without crowding the pan. Cook about 2 minutes per side until golden brown but not cooked through. The goal is a crisp crust and sealed juices; internal temperature after searing should be around 140 degrees F. Drain browned pieces on paper towels to remove excess oil.

4-Fourth Step: Assembling in the baking dish Pour a thin layer of marinara sauce into the bottom of a 9×13 inch baking dish to prevent sticking and to give the cutlets a saucy base. Place the browned chicken pieces on top of the sauce. Spoon a little more marinara over each cutlet, then sprinkle with shredded mozzarella and the remaining Parmesan. Use about 1 cup shredded mozzarella total and divide evenly across the 6 pieces. Fresh basil can be added after baking for a bright finish.

5-Fifth Step: Baking to finish Bake in the preheated 450 degrees F oven for 10-15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165 degrees F. If you prefer a lightly browned top, broil for 1-2 minutes at the end watch closely to prevent burning. Rest the chicken 3-5 minutes after baking to let juices settle.

6-Final Step: Serving and simple sides Garnish with fresh chopped basil before serving. Serve Chicken Parmesan over hot cooked spaghetti noodles with extra warmed marinara on the side, or keep it low-carb with zucchini noodles. Add a simple green salad or roasted vegetables to round out the meal. Leftovers make a great sandwich filling on toasted rolls for a next-day lunch.