The Golden Crisp Chicken Parmesan

Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with a wire rack and set aside.

Slice each chicken breast in half horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.

Set up a three-station breading line. In the first shallow dish, season the flour with half the salt and pepper. In the second dish, whisk together the eggs and water. In the third dish, combine the Panko, 1/4 cup of the Parmigiano-Reggiano, garlic powder, Italian seasoning, and the remaining salt and pepper.

Pat the chicken cutlets completely dry with paper towels. Dredge each cutlet in flour, shaking off the excess. Dip into the egg wash, letting the excess drip off. Press firmly into the Panko mixture, coating both sides evenly and pressing the crumbs in to adhere.

Heat the vegetable oil and butter in a large oven-safe skillet over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately (about 350 degrees Fahrenheit). Fry the cutlets two at a time for 3 to 4 minutes per side, until the crust is deeply golden brown. Transfer to the wire rack.

Spoon about 3 tablespoons of marinara sauce over each cutlet, spreading it just to the edges but not over them (this keeps the crust from getting soggy underneath the sauce).

Layer the fresh mozzarella slices over the sauce, then sprinkle the remaining 1/4 cup of Parmigiano-Reggiano over the top.

Transfer the baking sheet to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and the chicken registers 165 degrees Fahrenheit on an instant-read thermometer.

Switch the oven to broil and broil for 2 to 3 minutes, watching carefully, until the cheese is bubbling and has golden-brown spots.

Let the chicken rest for 3 minutes, then garnish with torn fresh basil leaves. Serve over spaghetti with extra marinara on the side, or alongside crusty bread to soak up the sauce.