Quick Baked Chicken Parmesan

• 2 large eggs
• 1 1/2 cups breadcrumbs or panko (Japanese breadcrumbs)
• 3/4 cup finely grated Parmesan (about 2 ounces)
• 5 tablespoons olive oil, divided, plus more for brushing
• 3 1/2 teaspoons dried oregano, divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) chicken cutlets, pounded 1/2" thick
• 6 ounces coarsely grated mozzarella (about 1 cup)
• 1/2 medium onion, chopped
• 2 garlic cloves, pressed or finely chopped
• 1 (24-ounce) jar marinara sauce
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup (packed) basil leaves, torn if large, plus more for serving

1. Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450u0b0F.
2. Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
3. Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
4. Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165u0b0F, about 4 minutes more.
5. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
6. Divide sauce among 4 plates. Top with chicken and torn basil.

eggs, breadcrumbs, parmesan, olive oil, oregano, kosher salt, freshly ground black pepper, chicken cutlets, mozzarella, onion, garlic, marinara sauce, red pepper, basil

Taken from www.epicurious.com/recipes/food/views/quick-baked-chicken-parmesan (may not work)