The butta babe

Prepping your chicken
1 Preheat your oven to 375° F
2 Cut your chicken breast in half. Place plastic wrap over the top of each half and pound out with a mallet until it's ¼ inch thick.
3 Season each chicken cutlet front and back with Tuscan seasoning and kosher salt.
4 Place flour onto a plate.
5 Whisk eggs on another plate.
6 Mix bread, crumb, panko and paprika in a separate plate.
7 Using three separate plates, set up your dredging station in this order: flour, egg and panko breadcrumb mixture.
8 Dip one cutlet at a time starting with flour, then egg, and finally panko breadcrumb mixture.
9 Set them to the side on a sheet pan until you're ready to fry them.
Frying your chicken
11 In a large skillet, heat the canola oil to 365° F.
12 Once your oil is hot, add three pieces of chicken to the skillet.
13 Cook until golden brown, about 5 minutes per side.
14 When both sides are golden brown, remove the chicken from the skillet in place on a wire rack to drain off excess oil.
15 Repeat this process until all pieces that you have cut are fried.
Baking Chicken parmesan
17 In a shallow glass dish 9x18 in. Add a small layer of marinara sauce.
18 Lay chicken cutlets into your dish. Slightly overlapping each other.
19 Place another layer of marinara sauce on top of the chicken. Make sure not to fully cover the entire piece of chicken. Just enough sauce that you can taste it.
20 Next, add your three cheese layer. Provolone, mozzarella, parmesan.
21 Bake in the oven, uncovered for 10 minutes.
22 After 10 minutes, turn the oven to the broil setting on high.
23 Broil the top of the cheese for 3 to 4 minutes or until golden and bubbly.
24 Remove from the oven, garnish with parsley and more parmesan to your liking.
25 Serve with your favorite spaghetti, rigatoni or other pasta shape.
26 Enjoy!!