4 skinless, boneless chicken breasts, pounded thin

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups all-purpose flour

3 eggs

2 tbsp milk

2 cups breadcrumbs

1 cup olive oil (for frying)

3 cups marinara sauce

1 lb fresh mozzarella, sliced

1/4 cup freshly grated parmigiano cheese

3 tsp fresh basil, chopped

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Season chicken breasts on both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs.
Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, and coat thoroughly with breadcrumbs. Set aside on a tray.
Heat olive oil in a large skillet to 190°C (375°F). Fry chicken for 3–4 minutes per side until golden and cooked through, or bake in a preheated oven at 175°C (350°F) for 15–20 minutes.
Transfer cooked chicken to a baking tray. Spoon warm marinara sauce over each piece.
Top with slices of mozzarella and a sprinkle of grated parmigiano.
Place under the broiler for 2–3 minutes until the cheese is melted and lightly browned.
Sprinkle with chopped basil and serve hot with pasta, salad, or crusty bread.

Use provolone instead of mozzarella for a sharper flavor variation.

Bake instead of fry for a lighter version or air fry at 200°C (400°F) for 10–12 minutes.

Double-dip the chicken in egg and breadcrumbs for extra crispiness.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Reheat in the oven at 180°C (350°F) to maintain crispness.