Chicken Parmesan

INGREDIENTS:

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

Olive oil, for frying

For the Marinara Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 teaspoon sugar

Salt and pepper, to taste

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh basil (optional)

For Assembly:

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

DIRECTIONS:

Preparing the Chicken

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Chicken Breasts: Season the chicken breasts with salt and pepper. Place each breast between two sheets of plastic wrap and pound with a meat mallet until they are about ½ inch thick.

Set Up Breading Stations: Place the flour in one shallow bowl. In a second shallow bowl, whisk together the eggs and milk. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder.

Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.

Fry the Chicken: Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Making the Marinara Sauce

Sauté the Aromatics: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes …