Baked Chicken Parm with Fennel Salad by Tanerxaydin

Ingredients

• 4 (about 1.5 lb) boneless, skinless chicken breasts or cutlets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, plus more for salad
• 2 cup marinara sauce or slow-cooked tomato-basil sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese, plus more for serving
• 2 bulbs fennel, thinly sliced
• 1/4 cup fresh parsley, chopped (for salad)
• 2 tbsp lemon juice (for salad)
• 1 tbsp red wine vinegar (for salad)

Instructions

1. Preheat oven to 400°F (200°C). If chicken breasts are thick, pound them to an even 1/2-inch thickness.
2. Set up a dredging station: Place flour in a shallow dish. In another dish, whisk eggs. In a third dish, combine panko, garlic powder, onion powder, oregano, salt, and pepper.
3. Dredge each chicken cutlet first in flour, shaking off excess, then in egg, letting excess drip off, and finally coat thoroughly in the panko mixture, pressing to adhere.
4. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown and crispy. Transfer chicken to a plate.
5. Pour the marinara sauce into the bottom of the same skillet or a baking dish. Place the seared chicken cutlets on top of the sauce. Sprinkle mozzarella and Parmesan cheese over each cutlet.
6. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
7. While chicken bakes, prepare the fennel salad: In a medium bowl, combine thinly sliced fennel, chopped parsley, lemon juice, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss gently to combine
8. Remove chicken parm from the oven, let rest for 5 minutes. Serve immediately with a generous portion of the refreshing fennel salad and an extra shower of grated Parmesan cheese.
9. For a deeper flavor, you can simmer the marinara sauce with a fresh basil leaf or two while the chicken is crisping