Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the crushed tomatoes, then stir in the dried basil, dried oregano, granulated sugar, and a pinch of salt and pepper. Reduce the heat to low and let the sauce simmer gently while you prepare the chicken, stirring occasionally.
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about 1/2-inch thickness. Season both sides generously with salt and freshly ground black pepper.
In one shallow bowl, add the all-purpose flour. In a second bowl, whisk the eggs until smooth. In a third bowl, combine the panko bread crumbs, grated Parmesan cheese, and minced fresh parsley.
Dredge each chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the panko mixture, covering completely and pressing gently to adhere.
Pour the vegetable or avocado oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until shimmering but not smoking. Carefully place the breaded chicken breasts in the oil and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Preheat your oven to 400°F (200°C). In an oven-safe dish or skillet, spread a thin layer of the tomato sauce. Place the fried chicken breasts on top, then spoon more sauce over each piece. Sprinkle shredded mozzarella generously over the top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. For a golden finish, you can switch to the broiler for 1-2 minutes—just watch closely to avoid burning.
Serve the Chicken Parmesan (Easy Recipe!) hot over cooked spaghetti. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan if desired.
