Prepare the chicken by trimming and halving the breasts lengthwise to create four evenly thick cutlets. Season them with salt and pepper.

Create a coating station with three bowls: one with a mixture of 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper; another with frothy whisked eggs; and a third with a blend of 1/2 cup Italian bread crumbs and 1/2 cup parmesan cheese.

Coat each chicken cutlet in flour, then egg, and finally in the cheesy breadcrumb mixture, ensuring a thick, even coating.

Heat olive oil in a large non-stick pan over medium heat. Sauté the breaded chicken in batches for 3-4 minutes per side until golden brown and cooked through.

Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange the chicken in a single layer, top with the remaining marinara down the center of each piece, and cover with shredded mozzarella.

Bake uncovered at 425˚F for 15 minutes or until the cheese is melted and the sauce is bubbling. Garnish with chopped parsley or basil if desired.