Trim the chicken breasts and slice each horizontally to yield four evenly sized cutlets. If needed, flatten to about 1/3-inch thickness. Season both sides with salt and black pepper.

In a shallow dish, mix together flour, salt, and black pepper. In a separate bowl, whisk the eggs until light and frothy. Combine the breadcrumbs and parmesan in a third bowl. Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb-parmesan mixture for a thick, cohesive coating. Allow the coated cutlets to rest for 5 minutes.

Warm olive oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the chicken in a single layer without overcrowding. Sear for 3–4 minutes on each side until golden brown; the chicken need not be fully cooked at this stage.

Spread half of the marinara sauce into the base of a 9x13-inch baking dish. Nestle the seared chicken atop the sauce. Spoon the remaining marinara over the center of each cutlet, followed by an even layer of mozzarella. Bake uncovered in a preheated 425˚F oven for 15 minutes, or until the internal temperature reaches 165˚F, the cheese is bubbling, and the dish is hot throughout. Garnish with fresh herbs before serving, if desired.