Trim the chicken breasts and slice each in half lengthwise to create four equal-thickness cutlets. For larger breasts, pound them to about 1/3-inch thickness. Season both sides evenly with salt and pepper.

In the first shallow bowl, mix together the flour, salt, and black pepper. In the second bowl, whisk the eggs until frothy. In the third bowl, combine Italian bread crumbs and parmesan cheese. Dip each chicken cutlet first into the flour mixture, tapping off excess, then into the eggs letting excess drip off, and finally coat with the breadcrumb mixture. Let the breaded cutlets rest for 5 minutes.

Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the bottom. When the oil is hot, add chicken cutlets in batches. Cook each side for 3-4 minutes until golden brown and crisp. The chicken does not need to be fully cooked through.

Preheat the oven to 425°F (220°C). Pour half of the marinara sauce into a 9×13-inch casserole dish. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon the remaining marinara on top of each cutlet and sprinkle mozzarella cheese over all. Bake uncovered for 15 minutes or until the chicken reaches 165°F (74°C), the cheese is melted and bubbly, and the sauce is heated through. Garnish with fresh chopped basil or parsley if desired before serving.