Classic Chicken Parmesan

1. Preheat your oven to 400°F. Line a large baking sheet or prepare a 9x13 baking dish. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness, then cut each breast in half crosswise so you have 4 equal cutlets.

2. Set up a breading station with three shallow dishes: flour in the first dish, eggs beaten with a splash of water in the second, and Italian breadcrumbs mixed with garlic powder, onion powder, Italian seasoning, salt, and black pepper in the third. Working one cutlet at a time, coat lightly in flour and shake off the excess, dip fully in the egg mixture, then press firmly into the breadcrumb mixture to coat both sides evenly.

3. Heat olive oil in a large oven-safe skillet or regular skillet over medium-high heat until shimmering. Add the breaded chicken cutlets in a single batch (work in batches if needed) and cook 3 to 4 minutes per side until the breading is deep golden brown. The chicken does not need to be fully cooked through yet. Transfer cutlets to the prepared baking dish if not using an oven-safe skillet.

4. Spoon about 1/4 cup of marinara sauce over each cutlet, spreading to cover the top. Sprinkle shredded mozzarella evenly over the sauce on each cutlet, then top with grated Parmesan. Pour the remaining marinara sauce around (not over) the cutlets in the baking dish.

5. Bake uncovered at 400°F for 18 to 22 minutes, until the cheese is fully melted and bubbly with lightly browned edges and the chicken registers 165°F on an instant-read thermometer when checked at the thickest part. Let rest 3 to 5 minutes before serving. Serve over pasta or with crusty bread to scoop up the extra sauce.