Halve 4 skinless chicken breasts and soak them in buttermilk.    

In a Ziploc bag or shallow dish, combine 3 cups of flour, 1 tablespoon of salt, 1 tablespoon of pepper, ½ tablespoon of onion powder, ½ tablespoon of garlic powder, and 1 tablespoon of smoked paprika. 

Shake well to combine.    

Remove the chicken from the buttermilk and add the reserved egg yolk to the buttermilk; whisk to combine.    

Coat each piece of chicken in the flour mixture.    

Dip the flour-coated chicken in the buttermilk and egg mixture, ensuring it is fully coated.    

Coat the chicken in the flour mixture again (double coating).    

Heat ¾ inch of lard, tallow, or coconut oil in a large skillet. The oil should be around 360°F (medium-high heat). Test by looking for readiness.     

Fry the chicken cutlets in the hot oil until golden brown and cooked through on each side.    

While the breaded chicken is frying, heat up marinara sauce in a separate pan.    

Place the fried chicken on a cookie sheet lined with parchment paper.    

Top each piece of chicken with homemade marinara sauce and Provel cheese.    

Bake in the oven for about 5 minutes, or until the cheese is melted. Your chicken parm is now ready for serving! 

You want to serve your chicken parmesan immediately after baking to ensure the chicken is crispy and the cheese is melted and bubbly.

Arrange the chicken over a bed of hot pasta like spaghetti, linguine, or fettuccine, and spoon the remaining tomato sauce over it. Pair it with a side of garlic bread and a fresh salad.