Trim the chicken breasts and slice each in half lengthwise to create four equal-thickness cutlets. Pound larger breasts between plastic wrap to about 1/3-inch thickness. Season both sides with salt and pepper.

In a shallow bowl, mix together the flour, salt, and black pepper. In a second bowl, whisk the eggs until frothy. In a third bowl, combine Italian bread crumbs and parmesan cheese. Dip each chicken cutlet into the flour mixture, then into the eggs, and finally coat thoroughly 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 coat the bottom. Add chicken cutlets in batches, avoiding overcrowding. Cook each side for 3-4 minutes until golden brown and crisp.

Preheat the oven to 425°F (220°C). Pour half of the marinara sauce into a 9x13-inch casserole dish. Arrange the chicken cutlets over the sauce. Spoon the remaining marinara on top of each cutlet and sprinkle with mozzarella cheese. Bake uncovered for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Garnish with fresh chopped basil or parsley if desired.