Trim the chicken breasts and slice them in half lengthwise to create four cutlets. Pound them to about 1/3-inch thickness if they are thick. Season generously with salt and pepper.

Set up a dredging station: in a shallow bowl, mix the flour, salt, and pepper. In a second bowl, whisk the eggs until frothy, and in a third bowl, combine the Italian bread crumbs and parmesan cheese.

Dip each chicken cutlet into the flour, tapping off the excess, then into the beaten eggs, and finally coat in the breadcrumb mixture, pressing to ensure an even layer. Let them sit for about 5 minutes before frying.

Heat a large non-stick pan over medium heat with enough olive oil to coat the bottom. Add the chicken in batches and sauté for about 3-4 minutes per side, or until golden brown.

Pour half of the marinara sauce into a 9×13 casserole dish. Arrange the chicken in a single layer, top each piece with more marinara, and sprinkle with shredded mozzarella.

Bake uncovered at 425°F for about 15 minutes, or until the chicken reaches 165°F and the cheese is bubbling.

Garnish with fresh herbs if desired.