1 jar spaghetti sauce (make it easy on yourself, unless you're an over-acheiver)
6-8 chicken cutlets (the small ones, peeps)
1/2 c. mozzarella cheese, shredded
4 slices provolone cheese
1 T. flour
1/2 c. parmesan cheese, grated
1/2 c. panko bread crumbs
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. black pepper
Lightly salt each side of chicken. In a shallow dish, whisk flour and egg until smooth. In a separate shallow dish, toss parmesan cheese and panko bread crumbs, garlic powder, oregano, and pepper together.
Dip one piece of chicken at a time into egg mixture. Allow excess to drip off and then dip into bread crumb mixture, pressing gently to coat. Transfer to a plate and repeat with each piece of chicken.
Preheat oven to 375 degrees. Pour olive oil into skillet and heat to medium-high heat. Once pan is ready, add chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes. Then flip and cook other side for about 2 more minutes. Transfer to 9x13 pan. Top each each with 1/2 slice of provolone cheese. Pour spaghetti sauce over all and then sprinkle with additional parmesan cheese. Place in 375 degree oven until 165 degrees, internally. Broil for 2 minutes until nice and golden. Serve over pasta.