01 -
Preheat the oven to 425°F (220°C). Slice each chicken breast in half horizontally to create thin fillets. Pound to ensure even thickness. Season both sides with salt and black pepper.
02 -
Arrange three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs. Dredge each chicken fillet in the flour, shake off excess, dip into the egg (letting excess drip), and coat evenly with breadcrumbs.
03 -
Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry chicken fillets in batches (2–3 at a time) for about 3–4 minutes per side, or until golden brown. Transfer to a baking sheet lined with parchment paper.
04 -
Spoon ⅓ to ½ cup of marinara sauce over each fillet. Top generously with mozzarella and a sprinkle of Parmesan cheese.
05 -
Bake in the preheated oven for 10–15 minutes, or until the cheese is melted, golden, and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
06 -
Garnish with fresh parsley and serve hot over spaghetti or with a side salad. Enjoy!