• Preheat the oven and gather all ingredients and equipment.

Pan-fried Chicken Parmesan

• Set oven to 425°F (220°C) and line a baking dish for finishing the cutlets.
• Prepare the chicken: place each cutlet in a large resealable bag or between parchment sheets and pound gently until about 1/2 inch thick. Pat cutlets dry with paper towels.
• Make the breadcrumb mixture by combining breadcrumbs, 1/2 cup shredded Parmesan, salt, pepper, Italian herbs, and garlic powder in a shallow dish.
• Set up a breading station with flour in the first dish, beaten eggs in the second, and the breadcrumb mixture in the third.
• Dredge each cutlet in flour, tapping off extra, dip into the eggs, then press into the breadcrumbs so they adhere on both sides. Repeat until all cutlets are coated.
• Heat olive oil in a skillet over low–medium heat. Add a few cutlets at a time and brown until golden, about 2–3 minutes per side; transfer browned cutlets to the prepared baking dish.
• Top each browned cutlet with a slice of mozzarella, spoon marinara over the cheese, then sprinkle with the remaining Parmesan.
• Bake uncovered for about 14 minutes, then switch the oven to broil and broil on high for 1 minute, or until the cheese is bubbling and lightly browned. Remove and scatter chopped basil over the top before serving.

Baked Chicken Parmesan (lower oil option)

• For the baked version, preheat oven to 450°F (230°C). Prepare and bread the cutlets as described above.
• Arrange the breaded cutlets in a baking pan that has been brushed or sprayed generously with olive oil; brush or spray the tops of the cutlets with about 2 tablespoons olive oil to encourage browning.
• Bake the cutlets for 25 minutes, then remove from oven, add mozzarella slices, spoon on marinara and sprinkle with Parmesan. Return to the oven for 5 more minutes.
• Finish under the broiler for 1 minute to brown the cheese, then top with chopped basil and serve immediately.