Hearty Baked Chicken Parmesan Casserole

1.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish with cooking spray.

2.Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

3.Set up a standard breading station: Place flour on one shallow plate. Whisk the eggs in a second shallow bowl. On a third shallow plate, combine the panko breadcrumbs, 1/2 cup grated Parmesan cheese, oregano, garlic powder, salt, and pepper.

4.Dredge each chicken cutlet first in the flour (shaking off excess), then dip into the egg mixture, and finally press firmly into the panko mixture to ensure full, even coating.

5.Heat the olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken into the hot oil (working in batches if necessary to avoid overcrowding) and fry for 3-4 minutes per side until golden brown and crispy. The chicken does not need to be cooked through at this stage.

6.Place a thin layer of marinara sauce (about 1/2 cup) on the bottom of the prepared baking dish.

7.Arrange the lightly fried chicken cutlets in a single layer over the sauce.

8.Spoon the remaining marinara sauce evenly over each piece of chicken.

9.Sprinkle the 1 cup of shredded mozzarella cheese evenly over the sauce-covered chicken.

10.In a small bowl, mix the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Sprinkle this mixture over the top layer.

11.Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is cooked through (internal temperature reaches 74°C/165°F).

12.Remove from the oven, let rest for 5 minutes, garnish generously with fresh chopped parsley, and serve hot.