Season the chicken breasts generously with salt and pepper on both sides.
Set up a breading station with three shallow bowls:
One bowl with flour.
One bowl with beaten eggs.
One bowl with breadcrumbs.
Dip each chicken breast in the flour, then coat it in the beaten eggs, and finally press it into the breadcrumbs to evenly coat both sides.
Step 2: Fry the Chicken
Heat about 1/4 inch of olive oil or vegetable oil in a large skillet over medium-high heat.
Place the breaded chicken cutlets in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a small saucepan, combine the tomato sauce, grated Parmesan cheese, butter, oregano, garlic powder, salt, and black pepper.
Stir everything together over low heat until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
Step 4: Assemble the Dish
Arrange the fried chicken cutlets in a baking dish.
Pour the prepared sauce over the chicken, spreading it evenly.
Sprinkle additional grated Parmesan cheese over the top of the chicken.
Step 5: Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
Step 6: Serve
Remove the dish from the oven and let it rest for a few minutes.
Garnish with fresh parsley for added color and freshness.
Serve hot, accompanied by pasta, mashed potatoes, or a green salad.
Tips:
Breading Tips: For extra crispiness, you can dip the chicken in the egg mixture twice before coating it in breadcrumbs.
Sauce Variations: You can add a dollop of sour cream or a splash of heavy cream to the sauce for a richer texture.
Cheese Options: Use mozzarella cheese instead of Parmesan for a milder flavor, or combine both for a richer taste.
Storage: Leftover Chicken Parmesan can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
