Balanced Baked Chicken Parmesan

Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or line it with parchment paper.

Set up a standard breading station in three shallow bowls: place the flour in the first, the beaten eggs in the second, and combine the panko breadcrumbs, grated parmesan, dried oregano, salt, and black pepper in the third.

Dredge each chicken breast in the flour, shaking off the excess, dip it into the beaten eggs, and then press firmly into the panko-parmesan mixture to coat evenly on all sides.

Place the coated chicken cutlets onto the prepared baking sheet. Drizzle each cutlet lightly with olive oil to help promote browning in the oven.

Bake for 15 to 18 minutes, or until the chicken is cooked through and the crust is golden and crispy.

Remove the baking sheet from the oven. Spoon 2 tablespoons of marinara sauce over the center of each baked chicken breast, then top each with a portion of the shredded mozzarella cheese.

Return to the oven and bake for an additional 4 to 5 minutes, or until the cheese is melted and bubbly.

While the chicken is finishing, toss the mixed salad greens and halved cherry tomatoes with remaining olive oil and lemon juice to make a light side salad.

Serve each piece of baked chicken parmesan alongside a portion of the fresh side salad.