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Baked Chicken Parmesan
- 8 thin chicken cutlets (1 1/2 pounds total)
- 1/4 cup kosher salt and black pepper
- 2 all-purpose flour
- 2/3 cup large eggs, beaten
- 1/4 cup bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 24-ounce jar olive oil
- 1 pound marinara sauce
Directions:View on Real Simple
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