Trim the chicken breasts and slice them in half lengthwise to create four cutlets. Pound the larger pieces to about ⅓-inch thickness. Season both sides with salt and pepper for added flavor.

In a shallow bowl, mix the flour, salt, and pepper. In another bowl, whisk the eggs until frothy. In a third bowl, combine the bread crumbs and Parmesan cheese. Dip each chicken cutlet into the flour, then the egg, and finally the breadcrumb mixture, pressing down to ensure it sticks. Let the breaded cutlets rest for 5 minutes.

Heat the olive oil in a non-stick pan over medium heat. Add the chicken cutlets in batches and sauté for 3-4 minutes on each side until they turn golden brown. They do not need to be fully cooked at this stage.

Pour half of the marinara sauce into a baking dish. Layer the chicken cutlets on top, pour the remaining marinara sauce over them, and sprinkle with the shredded mozzarella cheese. Bake uncovered in a preheated oven at 425°F for about 15 minutes, until the chicken is cooked through and the cheese is bubbly. Garnish with chopped parsley or basil if desired.