Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a shallow dish, whisk together the eggs. In another shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Dip each chicken cutlet into the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated. Gently press the breadcrumbs onto the chicken.
Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
Transfer the browned chicken cutlets to the prepared baking dish. Spoon tomato sauce over each cutlet, then top with a slice of mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Let it cool for some minutes before serving.
Garnish with fresh basil leaves and serve immediately. Enjoy!
Fantastic! This Chicken Parmigiana recipe is now a staple in our household. The mozzarella was perfectly melted, and the basil added a wonderful freshness. Highly recommend!
This is the best Chicken Parmigiana recipe! Simple, flavorful, and always a crowd-pleaser. Highly recommend for any occasion.
Not my favorite. The sauce was too watery, and the chicken was undercooked. I'll probably try a different recipe next time.
It was alright. The chicken got a little too crispy for my preference. I think I will try to use lower heat.
It was a decent Chicken Parm, but nothing special. The sauce was a bit too sweet for my liking. I might try a different brand of canned tomatoes next time.
