Chicken Parmesan

Cut the chicken breast (600 g) into 4 portion-sized pieces, place between two layers of plastic wrap, and pound with a meat mallet to a thickness of 1–1.5 cm. Season with salt and pepper (salt and black pepper to taste) on both sides.

Set up three breading stations: in the first bowl, flour (60 g); in the second, beaten eggs (2); in the third, breadcrumbs (150 g) mixed with half of the Parmesan (40 g) and finely chopped garlic (2 cloves).

Dredge each piece of chicken first in the flour (shaking off the excess), then dip in the egg, and finally coat in the Parmesan breadcrumbs, pressing firmly for an even layer. Place on a plate and let the breading rest for 10 minutes.

Heat the olive oil (100 ml) in a large skillet over medium heat. Fry the cutlets for 3–4 minutes per side until golden brown — the chicken won't be fully cooked through yet. Transfer to a paper towel to drain excess oil.

Preheat the oven to 220°C. Place the fried cutlets in a baking dish, spoon the tomato sauce (500 g) evenly over them, top with mozzarella slices (220 g), and sprinkle with the remaining Parmesan (40 g).

Bake for 15–18 minutes, until the cheese is fully melted and lightly browned and the chicken is cooked through (internal temperature 74°C). If desired, broil for the last 1–2 minutes for an extra golden crust.

Let the dish rest for 5 minutes, garnish with fresh basil leaves (8), and serve hot — on its own or over pasta.