Poulet au parmesan: a plate réconfortant Italian-American

For the chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 large eggs

1 cup all-purpose flour

1 cup breadcrumbs (preferably Italian-style)

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional)

1/2 cup olive oil (for frying)

For the sauce:

2 tablespoons olive oil

1 can (28 ounces) crushed tomatoes

4 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1 teaspoon sugar (optional, to balance acidity)

For assembly:

2 cups shredded mozzarella cheese

Fresh basil or parsley, chopped (for garnish)

1/4 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, 1/2 cup grated Parmesan cheese, dried oregano, garlic powder, onion powder, and red pepper flakes.

Dredge each chicken breast in the flour, shaking off the excess.
Dip the floured chicken in the beaten eggs, allowing any excess to drip off.
Press the chicken into the breadcrumb mixture, ensuring an even coating. Set aside on a plate.

Heat 1/2 cup olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the breaded chicken breasts. Cook for about 2-3 minutes on each side, until golden brown and crispy. The chicken does not need to be fully cooked through at this stage.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

In a separate saucepan, heat 2 tablespoons olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Bring to a simmer and cook for about 15 minutes. Adjust seasoning and add sugar if desired.

Spread a thin layer of the tomato sauce on the bottom of a baking dish.
Place the browned chicken breasts on top of the sauce.
Spoon more tomato sauce over each piece of chicken.
Sprinkle the shredded mozzarella and 1/4 cup grated Parmesan cheese over the top.
Bake in the preheated oven for about 20-25

Enjoy!