Place each chicken breast between two sheets of plastic wrap or in a large zipper bag. Using a meat mallet or rolling pin, pound each breast to an even thickness about 1/2 inch thick. This ensures even cooking.

Season

Pat the chicken dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for other uses).

Set up breading station

In three shallow dishes: place the flour in the first; beat the eggs with 2 tbs milk in the second; mix breadcrumbs with 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt and remaining 1/2 tsp black pepper in the third.

Dredge the chicken

Working one piece at a time, coat a chicken breast in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumb mixture until well coated. Place on a wire rack and repeat for all pieces.

Fry the cutlets

Heat 1/2 cup olive oil in a large skillet over medium heat until shimmering but not smoking. Fry the breaded cutlets 3–4 minutes per side, until golden brown and a thermometer inserted into the thickest part reads about 150°F (65°C). Transfer to a paper towel–lined plate to drain.

Assemble for baking

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch or similarly sized baking dish with 1 tbs butter or olive oil. Spoon about 1/2 cup of marinara sauce into the bottom of the dish to prevent sticking. Arrange the fried cutlets in a single layer. Spoon 1/2 cup marinara over each cutlet (adjust so total sauce used is about 2 cups).

Add cheese

Divide the shredded mozzarella evenly over the sauced cutlets. Sprinkle the remaining 1/4 cup grated Parmesan (if desired).

Bake

Bake in the preheated oven 12–15 minutes, until mozzarella is melted and sauce is bubbling and the internal temperature of the chicken reaches 165°F (74°C). If you want a golden top, place under the broiler for 1–2 minutes, watching closely so it doesn't burn.

Finish

Remove from oven and let rest 3–5 minutes. Top with torn fresh basil leaves if using. Adjust seasoning to taste.

For the Greek Salad

Prepare vegetables

Wash all vegetables. Cut the tomatoes into wedges or large dice. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the half red onion. Core and thinly slice the green bell pepper.

Combine salad ingredients

In a large bowl, add tomatoes, cucumber, red onion, green pepper, and Kalamata olives. Crumble or cube the feta cheese and add to the bowl.

Make dressing and toss

In a small bowl or jar whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice (optional). Pour dressing over the salad and toss gently to combine. Taste and adjust salt/pepper or vinegar as needed.

Rest and serve

Let the salad sit 5–10 minutes at room temperature to let flavors marry, then give a final gentle toss and serve alongside the Chicken Parmigiana.