Set up a dredging station with three shallow bowls: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with grated Parmesan cheese. Dip each chicken breast first in flour, then in the egg, and finally coat with the breadcrumb mixture.

Fry Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-6 minutes on each side, or until golden brown. Remove from the skillet and place on a baking sheet.

Sauce

Make the Sauce

In the same skillet, add a bit more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for about 10 minutes to allow the flavors to meld.

Assembly

Assemble Chicken Parmesan

Pour the tomato sauce over the fried chicken breasts evenly. Top each piece with shredded mozzarella cheese.

Bake

Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven, garnish with fresh chopped basil, and serve hot with pasta or salad.