4 small chicken breasts (or 2 large cut in half to 1/2″ thick)
1 cup buttermilk
1 cup breadcrumbs, Italian seasoned
1/2 cup Parmesan cheese, grated
1/2 tablespoon seasoned salt
2 eggs, beaten
Marinate chicken in 1 cup of butter milk for at least 30 minutes (overnight, or for several hours even better!)
Preheat oven to 450 degrees F. Line a baking sheet or pan with aluminum foil and spray with non-stick cooking spray. Set aside.
In a medium bowl, whisk together bread crumbs, Parmesan cheese, and seasoned salt. In another bowl beat 2 eggs.
Remove chicken from buttermilk and let excess drip off. Dip chicken into eggs, then dredge through breadcrumb mixture, shaking off any excess. Lay out on the foil lined sheet.
Bake for 18-20 minutes until browned. Carefully remove pan from oven, spoon some marinara or spaghetti sauce on each piece and top with grated mozzarella cheese and return to oven for an additional 5 minutes.