Weeknight Chicken Parm

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 (28-ounce) can of crushed or pureed tomatoes, preferably San Marzano
• 2 teaspoons kosher salt, divided, plus more as needed
• 1 teaspoon pepper, divided, plus more as needed
• 2 large eggs
• 1 cup panko
• 3 tablespoons finely grated Parmesan, plus 4 tablespoons
• 2 boneless, skinless chicken breasts, halved horizontally (like you’re slicing a layer cake into two layers), then pounded to 1/2-inch thick (so you have 4 roughly 5-ish-ounce cutlets total, 1/2-inch thick each)
• 2 tablespoons avocado oil (or other high-heat-friendly neutral oil)
• 1/2 cup grated low-moisture, whole-milk mozzarella

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