1-Make the marinara sauce: Sauté onion and garlic in olive oil until soft, add crushed tomatoes, Italian seasoning, and salt; simmer 10 minutes, then puree with immersion blender.

2-Prep chicken cutlets: Slice chicken breasts in half horizontally, pound to 1/4 inch thickness, and season with salt and pepper.

3-Dredge cutlets: Set up three bowls with flour mixture, beaten eggs, and panko-parmesan mixture; dredge each cutlet first in flour, then egg, then panko, pressing firmly.

4-Fry cutlets: Heat 1/2 inch oil in a skillet over medium-high heat; fry cutlets 3-4 minutes per side until golden brown, then transfer to a wire rack.

5-Assemble and bake: Spread marinara in a baking dish, nestle fried cutlets in sauce, top with more sauce and provolone or mozzarella slices; bake at 400°F for 10 minutes, then switch to broil for 2-3 minutes until bubbly and browned.

6-Serve immediately: Enjoy chicken parmesan fresh from the oven to keep the breading crisp.

7-Air fryer alternative: Place breaded cutlets in a single layer in the air fryer basket; cook at 400°F for 10 minutes, flipping halfway, then add marinara and cheese, and cook 3-5 minutes until melted.