Easy Chicken Parmigiana

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1. 1Step 1: Preheat the oven to 450°F. Pound the sliced chicken between plastic wrap to ¼ to 1/3 inch thick, then set aside on a plate.
2. 2Step 2: In a medium baking pan, mix the flour with salt and pepper.
3. 3Step 3: In a second medium pan, whisk the eggs with salt and pepper.
4. 4Step 4: In a third medium pan, mix the bread crumbs with salt and pepper.
5. 5Step 5: Bread each cutlet one at a time, coating in flour, then egg, then pressing into bread crumbs until completely coated. Repeat with all cutlets.
6. 6Step 6: Heat ½ to ¾ cup olive oil in a large frying pan over medium-low heat. Cook the breaded cutlets, 1 or 2 at a time, for 2 1/2 to 3 minutes per side until golden brown, then transfer to a parchment-lined sheet tray.
7. 7Step 7: Evenly top each cutlet with pomodoro sauce, then layer with sliced mozzarella, fontina, and parmesan.
8. 8Step 8: Bake for 20 to 25 minutes, until the cheese is melted and lightly browned.
9. 9Step 9: Remove from the oven and garnish with fresh basil.
10. 10Step 10: Serve with polenta or noodles tossed in melted butter.