Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs (preferably Italian seasoned)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano (optional)
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup olive oil (for frying)
For the Assembly:
2 cups marinara sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves (for garnish)
Cooked pasta (for serving, optional)
Instructions
Prepare the Chicken:
Preheat your oven to 400°F (200°C).
Slice the chicken breasts in half horizontally to create four thinner pieces. Season both sides with salt and pepper.
Set Up the Breading Station:
In three shallow dishes, set up your breading station:
In the first dish, place the flour.
In the second dish, whisk together the eggs and water.
In the third dish, mix the breadcrumbs, grated Parmesan cheese, garlic powder, oregano, and crushed red pepper flakes.
Bread the Chicken:
Dredge each piece of chicken in flour, shaking off the excess.
Dip it into the egg mixture, letting any excess drip off.
Finally, coat it in the breadcrumb mixture, pressing lightly to adhere.
Fry the Chicken:
In a large skillet, heat the olive oil over medium-high heat.
Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and drain on paper towels.
Assemble the Dish:
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Place the fried chicken on top of the sauce.
Spoon more marinara sauce over each piece of chicken and top with shredded mozzarella cheese.
Bake:
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves. Serve hot over cooked pasta, if desired.
