– 2 boneless, skinless chicken breasts (halved) – 1 cup Italian-style breadcrumbs – ½ cup grated Parmesan cheese – 1 egg, beaten – 1 cup marinara sauce – 1 cup shredded mozzarella cheese – ½ tsp garlic powder – ½ tsp dried basil – Salt and pepper, to taste – 2 tbsp olive oil – Fresh parsley (optional, for garnish) – Cooked spaghetti (optional, for serving)
Slice chicken breasts in half lengthwise to make thin cutlets. Season with salt, pepper, garlic powder, and dried basil on both sides.
Dip each chicken cutlet into beaten egg, then coat in a breadcrumb-Parmesan mixture. Press firmly to ensure a good crust.
Heat olive oil in a skillet over medium heat. Sear cutlets for 3–4 minutes per side until golden brown. Do not overcrowd the pan.
Place seared cutlets in a baking dish. Spoon marinara over each, top with mozzarella, and sprinkle extra Parmesan if desired.
Bake at 425°F (220°C) for 15–18 minutes or until cheese is bubbly and chicken is cooked through. Garnish with parsley if desired.