Golden, oven-crisped chicken cutlets get their crunch from a garlicky, herby breadcrumb coating loaded with oregano and basil, then get finished under a blanket of warm marinara and melted cheese until bubbly. A quick pan-sear locks in that deep golden crust before the oven takes over, so you get all the crave-worthy texture of classic chicken parmesan without any sogginess. Olive oil does the heavy lifting in the skillet, keeping things rich and satisfying while staying true to the kind of everyday, olive-oil-forward cooking this way of eating is built around. Fresh basil scattered over the top at the end adds a bright, herbaceous finish that ties the whole plate together. Serve it alongside a big green salad or some roasted vegetables and you've got a comforting, protein-packed dinner that fits neatly into a Mediterranean-style rotation. It's proof that this Italian-American favorite can hold its own on a more plant-forward, olive-oil-loving table.
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Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with salt and pepper.
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