8thin slices fresh mozzarella cheeseor ½ cup shredded Mozzarella Cheese
Preheat oven to 425 degrees. Place baking rack on top of rimmed baking sheet. Lightly spray with olive oil.
Place chicken in between two pieces of plastic wrap and pound chicken breasts with meat mallet evenly. Season each side of the chicken breasts with salt and pepper.
Set up three shallow dishes. In first dish, mix together flour with 1 teaspoon salt and 1 teaspoon oregano. In second dish, whisk together eggs. In third dish, mix together breadcrumbs, Parmesan cheese, ½ teaspoon salt, and 1 teaspoon oregano.
Dredge chicken in flour, shaking off excess flour. Then dip in egg mixture, shaking off excess. Finally, evenly coat chicken with breadcrumb mixture, gently pressing the mixture into the chicken to coat. Repeat process with each chicken cutlet.
Place breaded chicken on rimmed baking sheet that has been lined with a baking rack. Lightly spray chicken breasts with olive oil cooking spray.
Bake chicken for 10 minutes.
Remove baked chicken from oven and place breaded chicken in 9x13 pan.
Top each chicken breast with 1-2 tablespoon marinara sauce and 1 slice of fresh mozzarella.
Return to oven and bake for 5-8 more minutes, or until cheese is browned and melted.
Chicken: If using chicken breasts instead of chicken cutlets, cut into cutlets. Place one hand flat on top of a chicken breast and holding the knife parallel to the cutting board, slice it horizontally, from the thick end to the thin end, into two even pieces. Gluten-Free Option: Feel free to use an all-purpose gluten-free flour blend and gluten-free panko bread crumbs. Egg-Free Option: If you have an egg allergy, you can use milk or almond milk in place of the eggs. It will help the breadcrumbs adhere to the chicken, but does not work quite as well as eggs do. Baking Rack: If you don't have a baking rack, use an oven-safe stainless steel cooling rack instead. If you don't have either, place breaded chicken directly onto a greased baking sheet and flip after 5 minutes of cook time.Storage: Store leftover Chicken Parmesan in an airtight container for up to 3 days in the refrigerator. Reheat by placing the chicken in a baking dish and cover with foil. Bake at 350 degrees F for 20-25 minutes until warmed through.