Begin by seasoning the pancake mix by mixing in ¼ teaspoon of each seasoning in a wide bowl. Additionally, cut the chicken into equal pieces and pat dry.
Once the chicken is trimmed and dry, season both sides with salt and pepper.
Line up three wide bowls containing (1) pancake mix, (2) one beaten egg and (3) breadcrumbs.
Dredge chicken in pancake mixture ensuring both sides are equally coated.
Add dredged chicken to egg bowl. Cover with egg on all sides.
Transfer chicken to the breadcrumb bowl and cover all sides evenly.
Add prepared chicken to a plate while repeating the process on all pieces of chicken.
Heat ghee in a large skillet over medium heat. Add chicken and allow for room between each piece.
Cook for 3 minutes then flip the chicken. Cook additional 3 minutes or until chicken is golden brown on each side.
Spread ½ cup sauce on the bottom of a baking dish.
Place seared chicken on top of the sauce and bake for 15 minutes at 400F.
Cover chicken evenly with remaining sauce and parmesan cheese. Return to oven for 5 minutes or until cheese is melted. Add more cheese and parsley if desired