preheat your oven to 400 degrees

heat up marinara sauce

Butterfly the chicken breasts and cover in plastic wrap and pound them so they are even. They do not have to be super thin. Pat them dry, and make sure they are room temperature. Season with salt and cracked black pepper.

Make an assembly line to dredge your chicken in this order

Flour (season with salt and pepper)

Eggs (whisk and add milk, salt, pepper and Pecorino Romano cheese)

Both types of bread crumbs mixed with Pecorino Romano cheese (about a 4 tbsp.) and cracked black pepper & kosher salt

Dredge your cutlets into the mixtures above in that order while shaking off any excess from the meat after each dip and flip. Make sure the final press into the breadcrumbs is packed and pressed in.

Set stovetop at medium-high heat and add the canola oil. Then add the olive oil & butter.

use the back of a chef’s knife to whack the garlic and add to the pan whole (this is just for flavoring the oil) you will remove the garlic cloves when you are done frying the chicken.

Brown the cutlets on each side at medium heat (about 5-7 minutes each side)

Remove chicken once it is are browned and golden

set the chicken aside on a plate to rest

clean out the pan, but leave a little bit of the fats in the pan (discard about 3/4 of the oils) add a tbsp. of fresh olive if needed (discard the garlic cloves)

in the same pan ladle in the marinara sauce just enough to cover the bottom of the pan

then add back the chicken

ladle marinara over the chicken

pop the pan into the oven at 400 degrees for 10 minutes

remove the pan from the oven and top each piece of chicken with Pecorino Romano, mozzarella, and fresh parsley

pop the pan back into the oven at 400 for 5 minutes

after 5 minutes, set the oven to broil and leave the oven slightly ajar. broil the dish until the cheese has brown/golden spots

remove and ENJOY!