3-4 boneless skinless chicken breasts
½ cup all purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ cup plain bread crumbs
2 tablespoons shredded or grated parmesan
2 teaspoons dried Italian seasoning
3 eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
Neutral flavored oil with high smoke point
Marinara (or favorite jarred pasta sauce)
8 ounces shredded mozzarella (preferred whole milk mozzarella)
4 ounces shredded parmesan (preferred Parmigianno Reggiano or Grana Padana)
Place chicken in large plastic Ziploc bag or between 2 sheets of waxed paper. (If using a bag, close it most of the way, leaving an inch or so open to allow air to escape.) Pound with a meat mallet to ¼ inch thickness.
Combine flour, salt, and pepper on a large plate. Combine bread crumbs, parmesan, and Italian seasoning on another large plate. Mix eggs with salt and pepper in large dish with sides (a pie plate works well).
Coat chicken in flour, then eggs, then bread crumbs and set on a clean plate (place waxed paper between layers of chicken, if necessary). Refrigerate breaded chicken until ready to cook.
Preheat oven to 375*F. Spray a baking dish large enough to accommodate all chicken breasts in a single layer with cooking spray.
Heat oil over medium-high heat in large skillet until it shimmers. Fry one or two breasts at a time in the oil until well-browned on each side. Remove from pan and place in prepared baking dish. When finished browning all chicken breasts, spoon pasta sauce over each breast and top with a generous mound of mozzarella and parmesan. Bake uncovered for 20-25 minutes, or until cheese is melted and beginning to bubble.