There are very few things more synonymous with Italians than Chicken Parmigiana. It’s a staple on every Italian menu, always a safe fall back dish, never lets you down, is covered in literally the best cheese known to man. What else do we have to sell you on? Whether you’re trying to impress that Sicilian hostess from Hinge, or you want to show your friends on Instagram you can actually cook something, or if you’ve just been watching too many Sopranos reruns and need to eat something covered in sauce and cheese. Tony Soprano said, those who want respect, give respect. So respect the Chicken Parm. Ingredients: - Olive Oil - Chicken Breast Cutlets - Red Sauce - Bread Crumbs - Eggs - Mozzarella - Seasoning Make sure your chicken breast cutlets are flat, if they're not, pound them til they're flat. First step, crack a few eggs into a bowl and whisk. Then, in another bowl, place your bread crumbs and seasoning (salt, pepper, garlic powder, oregano, dried basil). Dip the cutlets into the egg mixture, then the bread crumbs. Pro Tip - Use one hand for the egg, and the other hand for the bread crumbs, so you make less of a mess. In a pan, pour in the olive oil about a quarter inch and let it get hot, but not too hot. Wet your fingers and splash the oil, if it's a big bubble and the oil is splashing, it's too hot. You should see a few bubbles. Make sure the oil is hot FIRST, before placing the cutlets in, or else you'll have some soggy cutlets, and no one wants a soggy cutlet. Few minutes on each side, get a nice deep brown, but not burnt. After the cutlets are done, place them on a baking tray and layer on the red sauce and the shredded mozzarella. The amount of mozzarella is up to you, but a lot of mozzarella won't hurt. Bake on 350 for a few minutes until the cheese melts and covers the top of the cutlets and remove from the oven.