Chicken Parmesan

Preheat oven to 400°F (200°C).

In a shallow dish, dredge chicken cutlets (4, 6oz each) in all-purpose flour (1/2 cup), then dip in beaten eggs (2 large), and coat with a mixture of Italian breadcrumbs (1 cup), grated Parmesan cheese (1/2 cup), dried oregano (1 tsp), dried basil (1 tsp), garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp).

Place breaded chicken cutlets on a baking sheet lined with parchment paper. Drizzle with olive oil (2 tbsp).

Bake for 20 minutes. Remove from oven and top each cutlet with marinara sauce (1/4 cup) and shredded mozzarella cheese (1/4 cup).

Return to oven and bake for another 5 minutes, or until cheese is melted and bubbly.

Garnish with fresh basil leaves (2 tbsp, chopped) before serving.