Step 1: Preparing the Marinara Sauce
– Chop half of a medium onion into about half a cup of chopped onion.
– Mince three large garlic cloves.
– Place a saucepan over medium heat and add two tablespoons of olive oil.
– Add the chopped onion and cook for about five minutes until softened and lightly golden.
– Add the minced garlic and cook for another minute.
– Add a 28-ounce can of crushed tomatoes, half a teaspoon of dried oregano, half a teaspoon of sea salt, and a quarter teaspoon of black pepper.
– Bring the mixture to a light boil, then reduce the heat to a simmer and cook partially covered for 15 minutes.
– Stir in one tablespoon of fresh chopped basil and turn off the heat.
– The marinara sauce is ready.
Step 2: Preparing the Chicken
– Cut two large chicken breasts in half lengthwise to get four even cutlets.
– If the cutlets are uneven or very large, pound them between two sheets of plastic wrap for even thickness.
– Lightly season both sides of the cutlets with salt and pepper.
Step 3: Setting up the Breading Station
– In the first shallow bowl, combine half a cup of all-purpose flour, one teaspoon of sea salt, and half a teaspoon of black pepper.
– In the second shallow bowl, beat together two large eggs until frothy.
– In the third shallow bowl, combine half a cup of breadcrumbs and half a cup of shredded Parmesan cheese.
– Break up any larger pieces of Parmesan cheese with your fingertips as you mix the mixture together.
Step 4: Breading the Chicken Cutlets
– Dip each cutlet into the flour mixture, tapping off the excess.
– Transfer the cutlet to the beaten eggs and turn to coat evenly.
– Let the excess egg drip back into the pan.
– Dip each cutlet into the cheesy breadcrumb mixture, pressing the cutlets into the breading to ensure a thick, even coating on both sides.
– Transfer the breaded cutlets to a platter and repeat with the remaining cutlets.
Step 5: Cooking the Chicken
– Place a large nonstick pan over medium heat and add enough oil to coat the bottom of the pan (about two tablespoons).
– Once the oil is hot, add the chicken cutlets and sauté for three to four minutes per side, or until golden-brown and the internal temperature reaches 165 degrees Fahrenheit.
– Remove the chicken from heat once it is cooked through.
Step 6: Assembling and Baking the Chicken Parmesan
– Preheat the oven to 425 degrees Fahrenheit.
– Spread half of the marinara sauce over the bottom of a nine-by-13 casserole dish.
– Place the sautéed chicken cutlets in a single layer over the sauce.
– Spoon the remaining sauce generously over the center of each chicken cutlet.
– Top with a generous one cup of shredded mozzarella cheese.
– Bake uncovered on the center rack of the preheated oven for 15 minutes, or until the cheese is melted and the sauce is bubbling.