Mario's 3 Course Feast! Mario's Chicken Parmigiana Recipe

Preheat your oven to 375°F (190°C).

Take the chicken breasts and pound them to an even thickness for uniform cooking.

Season the flour with salt and black pepper in a shallow dish.

In another shallow dish, beat the eggs until frothy.

In a third shallow dish, combine breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the seasoned flour, shaking off excess.

Dip the chicken into the beaten eggs, allowing excess to drip off.

Coat the chicken with the breadcrumb and Parmesan mixture, pressing down to adhere.

In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook until golden brown on both sides, about 4-5 minutes per side.

Transfer the browned chicken to a baking dish, top with mozzarella cheese, and bake in the preheated oven until the chicken is cooked through and cheese is melted, about 15-20 minutes.

In a large pot, bring 4 liters of water to a boil. Add 2 tablespoons of salt.

Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, drain the spaghetti and set aside.

In a saucepan, heat 2 tablespoons of olive oil over medium heat.

Finely chop the onion and garlic, then add them to the pan. Sauté until the onion is translucent, about 5 minutes.

Add the canned crushed tomatoes, basil leaves, salt, black pepper, and sugar. Stir to combine.

Simmer the sauce for 20-25 minutes, stirring occasionally.

In a food processor, crush Oreo cookies until fine. Combine with melted butter and press into the bottom of mini cheesecake cups or a springform pan.

In a bowl, beat cream cheese and sugar until smooth. Add vanilla extract and heavy cream, and mix until well blended.

Pour the cream cheese mixture over the crust in the mini cheesecake cups.

Chill the cheesecakes in the refrigerator for at least 4 hours, or until set.

Serve the mini Oreo cheesecakes chilled as the perfect ending to your meal.