Prepare the Chicken

Trim and slice each chicken breast horizontally to create four even cutlets. If necessary, gently pound to a ⅓-inch thickness for uniform cooking. Season both sides with salt and black pepper.

Set Up the Breading Station

Arrange three shallow bowls: one with flour mixed with 1 teaspoon salt and ½ teaspoon black pepper, another with the beaten eggs, and a third with Italian bread crumbs combined with Parmesan cheese. Dredge each cutlet in flour, shaking off excess, then dip into the egg, allowing extra to drip away. Finish by coating thoroughly in the breadcrumb mixture, pressing lightly so the crumbs adhere. Let the breaded chicken rest for 5 minutes to secure the coating.

Pan-Fry the Cutlets

Warm a large nonstick skillet over medium heat and add a light coating of olive oil. Fry the chicken in batches without overcrowding, cooking 3–4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage.

Assemble and Bake

Spread half of the marinara sauce in a 9×13-inch baking dish. Arrange the browned cutlets in a single layer over the sauce. Spoon the remaining marinara along the center of each piece and sprinkle with shredded mozzarella. Bake uncovered at 425°F for about 15 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is melted, and the sauce is bubbling. Finish with a sprinkle of fresh basil or parsley if desired.