Chicken Parmesan

Heat the oven to 425F (220C)

Line a rimmed baking sheet with foil and set a wire rack on top. Set a second rack over paper towels to hold the fried cutlets.

Cut and pound the chicken

Slice each breast in half horizontally to make 4 thin cutlets. Lay them between sheets of plastic wrap and pound with a meat mallet or heavy skillet until they are an even 1/2 inch thick. Season both sides with the salt and pepper.

Set up the breading

Put the flour in a shallow dish. Beat the eggs in a second dish. In a third, mix the panko, 1/4 cup of the Parmesan, the oregano, and the garlic powder. Working with one cutlet at a time, coat it in flour and shake off the excess, dip it in egg and let the extra drip away, then press it into the panko so the crumbs cling on both sides. Set the breaded cutlets on a plate.

Fry until golden

Heat the oil in a large skillet over medium-high heat until a pinch of panko sizzles the moment it lands. Add 2 cutlets and fry until the bottom is deep golden brown and the crust feels firm when nudged, 2 to 3 minutes, then flip and fry the other side the same way. Move them to the paper-towel rack and repeat with the remaining cutlets.

Top and bake

Arrange the cutlets on the wire rack over the foil-lined sheet. Spoon about 1/3 cup marinara over the center of each, leaving the edges bare so they stay crisp. Pile the mozzarella on top and sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and blistered in spots and the chicken registers 165F (74C) at the thickest point, 10 to 12 minutes.

Rest and serve

Let the cutlets sit for 3 minutes so the cheese sets, then scatter basil over the top. Serve with the remaining marinara and pasta or a green salad.

Make ahead. Bread the cutlets up to a day ahead and refrigerate them uncovered on a plate; the coating dries a little and fries even crisper. Leftovers keep for 3 days and reheat best in a 375F (190C) oven.