1. Slice and pound the chicken breasts into 4 thin, even cutlets about 1/2 inch thick, then season both sides with salt and pepper.

2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs whisked with milk, and one with Italian breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning.

3. Dredge each chicken cutlet in flour, shaking off the excess, then dip it into the egg mixture, and finally press it into the breadcrumb mixture until fully coated on both sides.

4. Heat the olive oil in a large skillet over medium to medium-high heat until shimmering, then add the breaded cutlets in a single layer without crowding the pan.

5. Pan-fry the chicken cutlets for about 3–4 minutes per side, or until they are golden brown and cooked through, then transfer them to a paper towel–lined plate to drain.

6. Preheat the oven to 400°F (200°C) and spread a thin layer of marinara sauce over the bottom of a baking dish.

7. Arrange the crispy chicken cutlets in the baking dish, spoon more marinara sauce over the tops (leaving some edges exposed), and sprinkle evenly with shredded mozzarella and a little extra Parmesan if desired.

8. Bake the chicken parmesan for 10–12 minutes, or until the cheese is fully melted and the sauce is bubbling around the edges.

9. For a deeper golden top, switch the oven to broil for 1–2 minutes at the end of baking, watching closely so the cheese doesn’t burn.

10. Garnish the hot chicken parmesan with chopped fresh basil or parsley and serve over cooked spaghetti or alongside your favorite sides.