Chicken Parmesan with Feta

For the chicken parmesan

1. Add a piece of parchment paper or plastic wrap to a cutting board, add a chicken thigh and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to slightly flatten the chicken thigh *you can skip this if you want to fry them as-is*. Season each chicken thigh well with salt and pepper and set aside.
2. Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, dried thyme, dried oregano and chili flakes. In another bowl whisk the eggs and set aside.
3. Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate.
4. To a large frying pan add avocado oil about ¼-½  inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Make sure to add a pinch of salt on top of each cutlet when it comes out of the pan.

Assemble the dish

1. Warm the marinara sauce in a pot over medium heat until warmed through. Set aside.
2. Heat the oven to broil. Add the chicken cutlets in one layer on a large baking sheet. Divide the marinara sauce between the chicken, spreading over the cutlets followed by sprinkling with the crumbled feta cheese, about 1/4 cup cheese per chicken cutlet. Broil the chicken for a few minutes, watching closely as you broil, until the feta is starting to turn golden brown. Remove the chicken from the oven.
3. Serve the chicken parmesan on a large serving platter and garnish with fresh oregano.