Step 1: Prepare the chicken by slicing the breasts in half lengthwise (butterflying) and pounding them between sheets of plastic wrap to a uniform 1/2-inch thickness.
Step 2: Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mix of Panko, Italian breadcrumbs, and 1/4 cup of the parmesan cheese.
Step 3: Dredge each chicken piece in the flour, dip into the egg wash, and then press firmly into the breadcrumb mixture until fully coated.
Step 4: Heat oil in a large skillet over medium-high heat. Once hot, fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain.
Step 5: Preheat your oven to 400°F (200°C). In a baking dish, spread a thin layer of marinara sauce. Arrange the fried chicken cutlets on top.
Step 6: Top each cutlet with more marinara sauce, the shredded mozzarella, and the remaining parmesan cheese.
Step 7: Bake for 10-15 minutes or until the cheese is melted, bubbly, and slightly browned. Garnish with fresh basil before serving.