Poulet Parmigiana - My Cameroonian Take on Italian Comfort

Préchauffez your oven to 350°F. This is going to be magnifique, trust me.

Dip each chicken breast into the beaten eggs, making sure it's completely coated - this is your foundation, comme ma mère always said about her poulet preparations.

Press the chicken firmly into the breadcrumbs, coating both sides completely. The crunch is everything here. (Pat the breadcrumbs gently but firmly - you want them to stick like they mean it)

Arrange the breaded chicken in a baking dish and slide into the oven for 30 minutes, uncovered.

Remove the chicken and pour the marinara sauce into the bottom of the dish - this creates a beautiful base that prevents sticking.

Nestle the chicken pieces back over the sauce and shower them generously with both cheeses. The mozzarella will melt into golden bubbles, the Parmesan will add that sharp bite.

Return to the oven for another 20 minutes until the chicken is cooked through and the cheese is beautifully melted and golden. Voilà - Italian comfort with that confidence I learned from cooking poulet DG.