Step 1: Prepare for Baking

Preheat your oven to 425°F (218°C). This high temperature is crucial for achieving the perfect balance between melted cheese and maintaining the crispy coating on your chicken cutlets.

Set up three shallow pans or bowls for the breading process:

First station: Combine flour, seasoned salt, and black pepper

Second station: Beat the eggs until very frothy and mix in garlic powder

Third station: Combine panko breadcrumbs, grated Parmesan cheese, dried parsley, and dried oregano

This organized breading station is essential for creating an efficient workflow and ensuring each piece of chicken receives consistent coating.

Step 2: Prepare the Chicken

Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. This technique is crucial for even cooking and prevents the exterior from burning while the interior remains undercooked.

Place the chicken between plastic wrap and pound with the flat side of a meat mallet until about ½ inch thick. This pounding technique not only ensures uniform thickness but also tenderizes the meat fibers, resulting in more succulent chicken parmigiana.

Pat the chicken completely dry with paper towels and season both sides lightly with salt and pepper. Removing excess moisture is critical for proper breading adhesion.

Step 3: Bread the Chicken

Dredge each piece of chicken in the flour mixture, ensuring complete coverage. The flour creates a foundation that helps the egg wash adhere properly. Shake off any excess flour to prevent clumping.

Dip the floured chicken into the egg mixture, allowing excess egg to drip off. The frothy eggs create a sticky base for the breadcrumb coating.

Coat the chicken generously in the breading mixture, pressing gently to ensure the panko breadcrumbs and Parmesan cheese adhere firmly to the surface.

Step 4: Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. The oil temperature should be around 350°F for optimal frying results.

Fry the breaded chicken in batches, avoiding overcrowding which can lower oil temperature and result in soggy coating. Cook for 3-4 minutes per side until golden brown and crispy.

Monitor the heat carefully, adjusting as necessary to prevent burning while ensuring thorough cooking. Transfer the fried chicken to a wire cooling rack to drain excess oil.

Step 5: Bake with Marinara and Cheese

Place the pan-fried chicken on a large, light-colored baking sheet. Dark baking sheets can cause over-browning due to increased heat absorption.

Top each piece with marinara sauce and shredded mozzarella cheese, distributing evenly for consistent melting and flavor in every bite.

Bake in the preheated oven for 12 minutes. For extra browning, broil at 425°F for 1-2 minutes at the end, watching closely to prevent burning.

Step 6: Serve

Garnish with freshly chopped parsley for a pop of color and fresh flavor that complements the rich, cheesy coating.

Serve immediately with spaghetti and garlic bread for the complete Italian dining experience. Always ensure the internal temperature of the chicken reaches 165°F (74°C) before serving for food safety.