Trim any excess fat from the chicken breasts and slice them horizontally to create four uniformly thin cutlets. For thicker cuts, use a meat mallet to gently pound each piece to approximately 1/3-inch thickness. Season both sides of the cutlets with salt and pepper.

Prepare three separate shallow dishes for breading. In the first, combine the flour with salt and pepper. In the second, beat the eggs until foamy. In the third, stir together the Italian breadcrumbs and grated Parmesan.

Begin dredging each chicken cutlet by coating it first in the flour mixture, shaking off any excess. Next, dip into the beaten eggs, letting the excess drip away. Finally, press the cutlet into the breadcrumb-cheese mixture to ensure an even coating. Allow the breaded chicken to rest for 5 minutes so the crust adheres better during cooking.

Heat a non-stick skillet over medium heat and drizzle just enough olive oil to lightly cover the pan’s surface. Once the oil is shimmering, place the cutlets in batches without overcrowding. Sear each side for 3–4 minutes until golden and crisp. The chicken does not need to be fully cooked at this stage.

Preheat your oven to 425°F. Pour half of the marinara sauce into a 9x13-inch baking dish, spreading it evenly across the bottom. Arrange the sautéed chicken cutlets in a single layer over the sauce. Spoon the remaining marinara down the center of each piece and generously sprinkle shredded mozzarella over the top.

Transfer the dish to the oven and bake uncovered for 15 minutes. The chicken should reach an internal temperature of 165°F, the cheese should be fully melted, and the sauce should bubble at the edges. If desired, finish with a sprinkle of freshly chopped basil or parsley before serving.