Preparation Steps

• Preheat oven to 400°F (200°C).
• Set up three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 0.5 cup Parmesan cheese, salt, and pepper.
• Dredge each chicken cutlet first in flour, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil and cook for 3-4 minutes per side, until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
• Remove chicken from the skillet and place on a plate lined with paper towels. Drain excess oil from the skillet, leaving about 1 tablespoon.
• Pour the marinara sauce into the same skillet and bring to a simmer. Return the chicken cutlets to the skillet, nestling them into the sauce.
• Top each chicken cutlet with marinara sauce and then sprinkle evenly with mozzarella cheese and the remaining 0.25 cup Parmesan cheese.
• Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
• Garnish with fresh basil, if desired, before serving.