While some pound out a thinner cutlet before breading, for this chicken parmesan recipe we like the meaty texture and protein-to-carb ratio of a whole, unadulterated chicken breast. Please note that it’ll just take a little longer in the oven. You can adjust the breadcrumb seasoning to your liking, a spoonful of cayenne pepper adds some heat and flavor, or try a handful of grated parmesan for a cheesier, more savory crust. A few minutes under the broiler gets you the crispy brown bubbly look you’re going for.

Go ahead and double the recipe and save some for later too; chicken parm gets better the next day!