Chicken Parm 8 Steps
Preheat oven to 425˚F.
Trim chicken breasts and slice in half lengthwise so you end up with 4 equal-thickness cutlets.
For large chicken breasts, pound your chicken between plastic wrap into even 1/3"-thick cutlets and season with salt and pepper.
In a shallow bowl, stir together 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup Parmesan cheese.
Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), cook 3-4 minutes per side or until golden brown and just cooked through.
Pour 1 1/2 cups of marinara into a 9x13" casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Serve over pasta or in-between a bun.