This rich and cheesy Italian-American favorite goes well with garlicky sauteed broccoli rabe or spinach.
boneless chicken breasts, pounded to ⅛" thickness
Kosher salt and freshly ground black pepper, to taste
cups dried bread crumbs
tablespoons extra-virgin olive oil
cups marinara sauce
slices provolone cheese (about 6 oz.)
cup grated parmesan
tablespoons chopped curly or flat-leaf parsley
1. Heat oven to broil and place a rack 10" from the heating element. Season chicken lightly with salt and pepper. 2. Place flour, eggs, and bread crumbs in separate shallow dishes. Working with one piece of chicken at a time, dredge chicken in flour, eggs, and bread crumbs and transfer to a parchment paper-lined baking sheet. 3. Heat 2 tablespoons oil in a 12" skillet over medium-high heat. Add 2 pieces breaded chicken and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer chicken to an aluminum foil-lined baking sheet. Wipe out skillet and repeat with the remaining oil and chicken. 4. Top each piece of chicken with 1/3 cup of the marinara sauce and 1 slice provolone cheese and sprinkle with 1 1/2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 5 minutes. Using a spatula, divide the veal Parmesan between 4 plates and sprinkle with the parsley.