Trim chicken breasts and slice each one in half lengthwise to create 4 cutlets. Place between plastic wrap and pound to an even 1/3-inch thickness with a meat mallet. Season both sides with salt and pepper.

Set up three shallow bowls: combine flour, salt, and pepper in the first. Beat eggs until frothy in the second. Mix Italian bread crumbs and Parmesan cheese in the third.

Coat each cutlet in flour and tap off excess. Dip in beaten egg and let excess drip off. Press firmly into the breadcrumb-Parmesan mixture for a thick, even coating. Let breaded cutlets rest 5 minutes before frying.

Heat a large non-stick skillet over medium heat with enough olive oil to lightly coat the bottom. Saute chicken in batches 3 to 4 minutes per side until golden brown. Do not crowd the pan. Chicken does not need to be fully cooked through at this point.

Pour half the marinara sauce into a 9x13 casserole dish. Arrange chicken over the sauce in a single layer. Spoon remaining marinara down the center of each cutlet and top with shredded mozzarella.

Bake uncovered at 425 degrees F for 15 minutes, or until chicken reaches an internal temperature of 165 degrees F, the cheese is melted and golden in spots, and the sauce is bubbling. Garnish with fresh basil or parsley before serving.