In a saucepan, melt 1 tbsp of butter with 1 tsp of oil. To the pan, add a finely chopped onion, and cook until softened.

To the onions, add minced garlic, cubed tomatoes, italian seasoning, salt, and pepper. Cook the sauce for 2-3 minutes.

Use an immersion blender to blend the sauce until smooth.

Turn the heat down to low and cover with a lid, and cook until the chicken is ready to be topped.

Cut the chicken breasts in half lengthwise so you have 4 cutlets.

Use a meat mallet to beat the chicken breasts into an even thickness.

Set up all 3 bowls for the dredging process.

Take one cutlet at a time, dunk it in bowl 1, and press it in the flour.

Take the cutlet from the flour into the egg batter in bowl 2. Allow the excess egg to drip off and then into bowl 3. Press the breadcrumbs firmly into the cutlet and place it on a plate.

Repeat with the remaining cutlets until all are battered.

In a large skillet, heat 3 tbsp of oil over medium-high heat. Once the oil is hot, add one cutlet at a time. You want to make sure you hear a sizzle. (The key to a crispy cutlet is not overcrowding the pan, so cook them in batches if you have to.

Cook the cutlets for 3 minutes per side and set them onto a parchment paper-lined baking sheet.

Top each cutlet generously with marinara sauce and slices of cheese.

Add the chicken to the oven and broil on low for 4-6 minutes, or until the cheese melts.

Garnish chicken parm with fresh basil, serve, and enjoy!