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I’ve struggled with frying chicken cutlets for years, so this dish became part comfort food, part culinary redemption arc. Instead of the traditional method of melting the sauce and cheese directly on the chicken, I decided to flip the script. I spread the marinara across a sheet pan, blanketed it with mozzarella, and baked it until bubbling and glorious. Then I laid that molten cheesy masterpiece right over the crispy chicken and pasta. The result? Crunchy, saucy, cheesy chaos in the absolute best way possible.
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