Prep your mise en place: set out three bowls—flour with a pinch of salt, beaten eggs, and a mixture of breadcrumbs, Parmesan, oregano, and a dash of pepper.

Season the chicken lightly with salt and pepper. Dredge first in flour, then dip in eggs, and finally coat with the breadcrumb mixture. Press to help it stick. Yes, your future crispy crust will thank you.

Heat a thin layer of oil in a skillet over medium-high heat. Brown the chicken on both sides for 2–3 minutes per side. It won’t be cooked through yet, and that’s fine—this is the start of the magic.

Spread marinara in a baking dish. Nestle the browned chicken on top, then spoon a bit more sauce over each piece.

Top with mozzarella and a little extra Parmesan if you’re feeling fancy. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is bubbly and the chicken reaches 165°F (74°C).

Garnish with fresh basil if you have it, slice, and serve. You did it—pizza-night’s taller, fancier cousin is here.