Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Pound to about ⅓-inch thick between two sheets of plastic wrap. Season both sides with salt and pepper.

Set up three shallow bowls: mix flour, salt, and pepper in the first; beat eggs in the second; combine breadcrumbs and parmesan in the third.

Dredge each chicken cutlet in the flour, dip into the eggs, then press into the breadcrumb mixture to coat well.

Heat olive oil in a large non-stick skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side until golden and fully cooked (165°F internal temp). Avoid overcrowding the pan.

Pour 1½ cups of marinara sauce into a 9×13 inch baking dish. Lay the cooked chicken cutlets over the sauce in a single layer. Spoon the remaining sauce over the top and sprinkle with shredded mozzarella.

Bake uncovered at 425°F for 15 minutes until the cheese is melted and bubbly.

Garnish with chopped fresh basil or parsley and serve hot over pasta or on a sandwich roll.