Chicken Parmesan

Preheat the oven to 425F and lightly grease a large baking dish.
Season the chicken cutlets on both sides with half the salt and the pepper.
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with panko mixed with Parmesan, Italian seasoning, and remaining salt.
Dredge each cutlet first in flour, shaking off excess, then dip in egg, letting excess drip off, then press firmly into the panko mixture to coat both sides thoroughly.
Heat the vegetable oil in a large skillet over medium heat until it shimmers and a pinch of breadcrumbs sizzles immediately when dropped in.
Fry the cutlets in batches for 3 to 4 minutes per side until deep golden brown and crisp; they do not need to be fully cooked through yet since they will finish baking.
Transfer the fried cutlets to a paper-towel-lined plate to drain briefly.
Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.
Arrange the fried cutlets in the dish, spoon more marinara over each piece, and top generously with mozzarella and a little extra Parmesan.
Bake for 15 to 18 minutes, until the cheese is melted and bubbling with golden spots and the chicken reaches an internal temperature of 165F.
Let rest 5 minutes, then scatter fresh basil on top and serve hot, ideally over pasta or with a side salad.