Prep the Chicken: Preheat your oven to 425°F (220°C). Slice each chicken breast in half horizontally to create thin fillets. Pound them gently to ensure even thickness. You’ll end up with 4 fillets. Season both sides with salt and black pepper.

Set Up the Breading Station: Arrange three shallow bowls: Bowl 1: Flour, Bowl 2: Beaten eggs, Bowl 3: Breadcrumbs.

Dredge each chicken fillet in the flour, shaking off the excess. Dip into the egg, letting the excess drip, then press into the breadcrumbs to coat evenly.

Pan-Fry to Perfection: Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches, 2–3 fillets at a time, for about 3–4 minutes per side, or until golden brown. Transfer to a baking sheet lined with parchment paper.

Assemble the Parm: Spoon ⅓ to ½ cup of marinara sauce over each fillet. Top generously with mozzarella and a sprinkle of Parmesan.

Bake Until Bubbly: Bake in the preheated oven for 10–15 minutes, or until the cheese is melted, golden, and bubbly, and the chicken is fully cooked (internal temp of 165°F/74°C).

Finish and Serve: Garnish with fresh parsley and serve hot over spaghetti, or pair with a crisp side salad for a lighter take. Enjoy the ultimate Chicken Parm experience!