1 cup all-purpose flour
3 cups fresh breadcrumbs*
4 boneless, skinless chicken breasts
salt and pepper
1/2 cup vegetable oil
2 cups marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Adjust oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs in a third shallow dish.
Pound the chicken to an even thickeness, about 1/2-inch. Pat dry with paper towels, and season with salt and pepper. Working with one piece of chicken at a time, dredge through flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of chicken and cook until light golden brown on both sides, 4 to 6 minutes.
Drain the chicken briefly on paper towels, then transfer to a paper-towel lined plate and keep warm in the oven. Repeat with the remaining breaded chicken.
After cooking, place the breaded chicken over cooling rack placed inside a rimmed baking sheet. Increase the oven temperature to 450 degrees. Spoon 1/4 cup marinara over the top of each chicken breast, then sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon of shredded Parmesan. Bake the chicken until the cheese has melted and browned, about 5 to 10 minutes.
Serve with pasta and remaining marinara sauce.
* To make the breadcrumbs, tear 4 pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses.
Source: The America’s Test Kitchen Family Cookbook