Chicken Parmesan

Preheat oven to 450 degrees F (230 degrees C), then make the sauce. In a medium sauce pan over medium heat, add Olive Oil (3 Tbsp) and let it get hot. Add Onion (1) and cook stirring occasionally for 3-5 minutes. Add Garlic (3 cloves) and cook for 30 second or so.

Add Crushed Tomatoes (1 can) . Rinse the can with a little water, and add it to the pan. Stir and bring to a simmer. Add Crushed Red Pepper Flakes (1/4 tsp) , Salt (to taste) , Granulated Sugar (1/2 tsp) , Freshly Ground Black Pepper (to taste) and stir. Cover and lower heat to low. Cook for 15-20 minutes. Stir in Fresh Basil Leaves (6) and add more seasonings if needed.

In a shallow bowl whisk Eggland's Best Classic Eggs (2) . In another shallow bowl add Breadcrumbs (1 cup) , Simply Organic Onion Powder (1 tsp) , Simply Organic Garlic Powder (1 tsp) , Salt (to taste) , Freshly Ground Black Pepper (to taste) and combine.

Season Chicken Cutlets (1.5 lb) with Salt (to taste) and Freshly Ground Black Pepper (to taste) . Coat them with All-Purpose Flour (1/2 cup) . Dip each piece of chicken in the eggs then in the breadcrumbs, coat well and set aside on a plate.

Fried chicken cutlets in Frying Oil (as needed) over medium-high heat until they crisp up, 2 minutes or so per side. Remove to a clean plate.

Place the chicken in a baking dish or baking sheet. Add the marinara sauce on each piece of chicken and spread. Add Provolone Cheese Slices (to taste) and Grated Parmesan Cheese (to taste) .