Chicken Parmesan

Italian panko bread crumbs
freshly grated Parmesan

1 large egg, beaten with 1 tbsp. water
self-rising flour
boneless skinless chicken cutlets (chicken breast butterflied and flattened)
salt and pepper
vegetable oil, for frying
marinara (24 oz. jar)
pound fresh mozzarella

Preheat oven to 350º. 

Prepare breading station with three bowls: one with panko and Parmesan mixed, another with the egg mixture, and the third with flour. 

Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture and set aside on a plate.
Heat oil in skillet and cook chicken 3-4 minutes on each side then transfer to a paper towel-lined plate to drain.
Layer part of marinara, chicken, rest of marinara, then top with mozzarella and bake until cheese is melted, about 25 minutes.

No-fry version:

2 cups Italian panko bread crumbs
freshly grated Parmesan

2 T olive oil

boneless skinless chicken cutlets (chicken breast butterflied and flattened)
marinara (24 oz. jar)
pound mozzarella (fresh is best)

Preheat oven to 425°F.
Pour about a cup of marinara into a shallow bowl. 

Stir together panko, parmesan cheese, and oil in a separate shallow dish.
Dip chicken in marinara; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 minutes.

While chicken is in oven, pour remaining marinara into a baking dish. 

After removing chicken from oven, transfer it to the dish with marinara. 

Top with mozzarella. 

Lower oven temperature to 325 and bake until  cheese is melted, 10-15 minutes.