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!
Absolutely delicious! This Chicken Parmigiana recipe is a game changer. The sauce was rich and flavorful, and the chicken was perfectly cooked. My family loved it. Will definitely make it again!
Not bad, but not the best. The sauce could be improved. Also, the steps can be a bit more clear for beginners.
This was a pretty good Chicken Parm. The sauce was a bit too acidic for my taste, so I might add a touch of sugar next time. Otherwise, a solid recipe and easy to follow.
It was okay, nothing special. The sauce was a bit thin, but the chicken was decent. I might try another recipe next time.
The sauce was a little too bitter, maybe needs more sugar? Chicken was okay but not amazing. Overall, a bit disappointing.
