Butterfly your chicken breasts* then place them between two pieces of cling wrap and beat them with the flat side of a meat tenderizer until the chicken breasts are evenly thick. Place them all on a baking sheet, drizzle a bit of olive oil on top, and sprinkle salt to taste. Place that sheet into the fridge to marinate for 30-60 minutes.
In one bowl, whisk together 1/2 tsp salt, 3/4 cup all-purpose flour, and 1/2 tsp garlic powder until combined. In a separate bowl, whisk together three eggs and half a tsp of salt. In one last bowl, pour and spread out 1 1/2 cups bread crumbs. With each piece of chicken, dip it into the flour, then eggs, and lastly the breadcrumbs.**
In a large frying pan, pour about 1/4-1/3 cup of a neutral oil (enough to go about 1/2 an inch up the sides of the pan). Turn the heat up to medium-high and, when it's hot, begin carefully placing in peces of chicken. (Only put in as many as will fit in the. pan comfortably.) Fry the first side until it is golden brown then flip and cook till the second side is golden brown as well. Check the temp of the chicken throughout cooking. When it reaches 165 degrees F, take it out of the pan and onto a paper towel. (This should take about 4-5 minutes per side.) Repeat this step until you're out of chicken.***
Place all the cooked chicken onto a large baking sheet and top it with a few spoonfulls of marinara sauce and a handfull of cheese. (Careful to not cover the edges of the chicken pieces. Leave those open to crisp up!) Put that sheet into the broiler on high and cook for 5-8 minutes until the cheese developes a golden brown color. Let it chill out of the oven for 5 minutes then enjoy!!
Servings 0