Instructions:
- Prep the Chicken: Slice breasts horizontally if thick, then place between plastic wrap. Pound to an even 1/2-inch thickness. Season generously with salt and pepper.
- Set Up Breading Station: Prepare three shallow dishes: Dish 1 with seasoned flour. Dish 2 with whisked eggs and milk/buttermilk. Dish 3 with Panko, 1/2 cup Parmesan, oregano, garlic powder, salt, and pepper; toss well.
- Dredge the Chicken: Coat each cutlet sequentially: Flour (shake off excess) → Egg Wash → Panko mixture (press firmly to adhere). Set aside on a clean plate.
- Fry the Cutlets: Heat 1/4 inch of oil in the skillet over medium-high heat until it reaches 350°F (175°C). Carefully add 1-2 cutlets. Fry for 3-4 minutes per side until deep golden brown and crisp. Remove and drain on a paper towel-lined rack.
- Assemble for Baking: Preheat oven to 400°F (200°C). Spread a thin layer of marinara sauce on the bottom of the baking dish. Place the fried Chicken Parmesan cutlets on top.
- Top and Bake: Spoon a generous dollop of remaining marinara over each cutlet. Top evenly with mozzarella and finish with the reserved fresh Parmesan.
- Finish: Bake for 10-15 minutes, or until the cheese is bubbly, melted, and lightly browned at the edges, and the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Garnish with fresh parsley and serve immediately over pasta or alongside a sharp green salad.