Scrap whatever you had planned for dinner and make this instead. Chicken parmesan doesn't seem like it's worth getting that excited about, but this one is. It has a secret ingredient that kicks up the crunch factor in the crust and also adds a nice depth of flavor. And the secret ingredient is...potato flakes. This nifty trick comes straight from chef Anne Burrell. 
Ingredients:
4 skinless boneless chicken breasts
1/2 cup of flour
1 egg (you might need two depending on how large your chicken breasts are)
2 T olive Oil
1 T butter
1 cup of panko bread crumbs
1 cup of potato flakes
24 Oz jar of your favorite marinara sauce
8 slices of provolone cheese
1 cup of shredded mozzarella cheese
1/2 cup of shredded parmesan cheese
Heat your oven to 350°.
Pound your chicken breasts to 1/4" to 1/2" thick. No, you don't need to get your ruler out; just make sure they are thin. Note: Once pounded cut your chicken in half to make it easier to handle.
In a pan heat the olive oil and butter to medium high heat.
Prepare a breading station. Get three shallow pans (large enough to fit a chicken breast).
No. 1 should have flour that has been seasoned with salt and pepper.
No. 2 should have the beaten egg
No. 3 is where you combine the panko crumbs with the potato flakes
Coat your breasts (the chicken breasts that is!) in the flour, shaking off any excess.
Run the breasts through the egg and then into the pan with the crumbs. Make sure you get a nice coating.
Cook the chicken for three minutes per side. Don't crowd your pan; I was only able to do two cutlets at a time. Just look at that golden yummy goodness!
Drain the chicken on some paper towels.
Coat the bottom of a large casserole dish with a thin layer of your marinara.
Arrange the chicken cutlets in the dish and place a slice of provolone on each piece.
Pour the remainder of the sauce over the chicken and sprinkle with the mozzarella and Parmesan.
Bake for 25 to 30 minutes.
Heaven!
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