Preparation Steps

• Preheat oven to 400°F (200°C).
• Place chicken cutlets between two sheets of plastic wrap and pound them to about 1/4-inch thickness.
  2 pounds boneless, skinless chicken breasts
• Set up three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the breadcrumbs, 0.5 cup of Parmesan cheese, salt, and pepper.
  2 pounds boneless, skinless chicken breasts
• Dredge each chicken cutlet first in flour, then dip in egg, and finally coat thoroughly with breadcrumb mixture, pressing to adhere.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Fry chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
  2 pounds boneless, skinless chicken breasts
• Pour marinara sauce into the same skillet and heat through. Return the fried chicken cutlets to the skillet, spooning some sauce over each.
  2 pounds boneless, skinless chicken breasts
• Top each chicken cutlet with mozzarella cheese and the remaining 0.5 cup of Parmesan cheese.
  2 pounds boneless, skinless chicken breasts
• Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until cheese is melted and bubbly and chicken is heated through.
• Garnish with fresh parsley before serving.
  2 pounds boneless, skinless chicken breasts