Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Put the bread crumbs on a plate, season with salt and pepper. In a wide bowl, combine the eggs and water, beat until frothy. Place chicken in a pan or sheet tray and top with mozzarella cheese. Cook 2-3 minutes on each side or until golden grown and cooked all the way through. Once hot add in chicken two at a time to the skillet. Put the flour in a shallow platter and season with a fair amount of salt and pepper mix with a fork to distribute evenly. This classic Chicken Parmesan is as good as it gets It has a parmesan crust that seals in the juiciest chicken breast, topped with Homemade Marinara and a generous amount of melted cheese. Add oil to a large skillet and heat over medium high heat. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Add a thin layer of tomato sauce to the bottom of the skillet. Let the skillet cool slightly and wipe up excess oil if any. Add the chicken slices two at a time and sauté until golden and crispy, about 2 minutes per side. Mix seasoned Panko bread crumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper in the last bowl. Whisk egg with some salt and pepper in the second bowl. Combine flour, salt, pepper, and garlic powder in the first one. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Heat olive oil in a cast iron skillet over medium-high heat. Breading the chicken: You will need 3 wide and shallow bowls for breading. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Get the ingredients together for the chicken so you have a little assembly line. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Wash and dry the wire rack and return to the cookie sheet. Fry breaded cutlets in hot oil until golden brown on each side, about 5 minutes total. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes season with sugar, salt and pepper. Heat 1/4 cup oil in a 12-inch skillet over medium-high heat until it shimmers. When the oil gets hazy, add the onions, garlic, and bay leaves cook and stir for 5 minutes until fragrant and soft. Coat a saute pan with olive oil and place over medium heat.
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