Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt and pepper. You may also gently pound them to ensure even cooking.

Set up your breading stations: Place all-purpose flour in one shallow plate, beaten eggs in another, and bread crumbs mixed with grated parmesan and optional seasonings in a third.

Coat each chicken piece in flour, then dip in eggs, and finally press into the breadcrumb mixture. Place breaded cutlets on a tray.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Drizzle with olive oil.

Arrange the breaded chicken on the baking sheet and lightly spray or brush the tops with olive oil.

Bake for about 15 minutes, flip, and then bake for another 8-12 minutes until cooked through and crispy.

Add a small spoonful of marinara sauce on each cutlet, top with mozzarella and a sprinkle of parmesan, and bake for 3-5 minutes until melted and bubbly.

For extra browning, broil for 1 minute, watching closely.

Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.

Fry the breaded chicken for 3-4 minutes on each side until golden brown. Avoid overcrowding the pan.

Transfer the cooked chicken to a baking dish, once fried, and top with marinara sauce, mozzarella, and parmesan.

Bake at 400°F (200°C) for 8-10 minutes to finish cooking and melt the cheese.