Prep everything first. Pound the chicken to even thickness, season well, and set up a breading station with flour, eggs, and breadcrumbs mixed with Parmesan, oregano, salt, and pepper. Pro tip: organization saves you from playing “catch the breadcrumb.”

Dip each cutlet in flour, then egg, then breadcrumb mixture. Make sure it’s fully coated for that satisfying crunch. Yes, you can double-dip if you’re feeling extra ambitious.

Heat a shallow pan with enough oil to cover the bottom. Fry chicken until golden on both sides, about 2–3 minutes per side. Don’t rush—golden is the goal, not burnt.

Place fried cutlets on a rack or paper towel to drain. Spoon Marinara over each piece, then sprinkle mozzarella on top. If you’re feeling cheesy, pile it on thick.

Finish under a hot oven broiler or at 425°F (220°C) until cheese is bubbly and lightly browned, about 5–7 minutes. Keep an eye on it—this isn’t a popcorn situation; you don’t want cheese volcanoes.

Serve hot over pasta, or with a side of crusty bread. Garnish with a sprinkle of fresh basil if you’ve got it.