New Method Sheet Pan Chicken Parmesan

1. Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
2. Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/3” thick; season with salt and pepper on both sides and set aside.
3. Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
4. Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
5. On a separate quarter baking sheet (9” x 13”) or baking dish, spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets; sprinkle the piles with parmesan on top.
6. Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer); put the cheese + sauce in the oven 5 mins after the chicken and bake 8-10 mins until cheese is melted and golden brown.
7. Once the chicken and cheese are done, use a large spatula to place the cheese and sauce on top of the chicken OR you can slide the sauce and cheese directly onto the sheet pan with the chicken by tilting the sheet pan with the sauce and pouring it on (line up the chicken so the cheese slides on top of it).
8. Serve with parsley and freshly grated parm on top and enjoy!