Prepare the Marinara Sauce
Heat olive oil in a medium saucepan over medium heat.
Add diced onion and sauté until soft and translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute.
Add passata, dried oregano, and sugar. Stir to combine.
Simmer on low heat for 15–20 minutes, stirring occasionally. Set aside.
Prepare the Chicken
Butterfly or pound the chicken breasts to an even thickness.
Mix the flour with salt and pepper in a shallow dish.
Beat the eggs in a second shallow dish.
In a third dish, combine panko breadcrumbs, paprika (if using), and Parmesan cheese.
Bread the Chicken
Coat each chicken breast in the flour, shaking off the excess.
Dip the chicken into the beaten eggs, ensuring it’s fully coated.
Press the chicken into the breadcrumb mixture, evenly coating it.
Fry the Chicken
Heat olive oil in a large skillet over medium heat.
Fry the breaded chicken for 3–4 minutes on each side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Assemble the Dish
Preheat the oven to 375°F (190°C).
Place fried chicken breasts in a baking dish.
Spoon marinara sauce over each piece.
Top with slices of mozzarella and a sprinkle of dried oregano.
Bake the Chicken Parmesan
Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Serve
Serve hot over cooked spaghetti and garnish with fresh basil.
