Skillet Chicken Parmesan

Instructions

1. 1
   Pound chicken to an even 1/2 inch thickness, then season both sides with salt and pepper.
2. 2
   Set up breading: flour in one dish; whisk eggs with water in a second; mix breadcrumbs, 1/3 cup Parmesan, garlic powder, oregano, and a pinch of salt in a third.
3. 3
   Dredge chicken in flour, dip in egg, and press into breadcrumb mixture to coat. Rest breaded cutlets on a rack for 5 minutes.
4. 4
   Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Fry cutlets in batches 3 to 4 minutes per side until golden and 165 F inside, adding oil as needed. Transfer to a rack.
5. 5
   Lower heat to medium-low. Add half the marinara to the skillet and let it bubble for 1 minute. Nestle cutlets into the sauce and spoon remaining marinara over the tops.
6. 6
   Add mozzarella and remaining Parmesan. Cover and cook 3 to 5 minutes, until cheese is melted and the sauce is hot. Optionally broil briefly if your skillet is oven safe.
7. 7
   Garnish with basil and a pinch of red pepper flakes. Serve hot with pasta, salad, or crusty bread.