My Diary of Us

Preheat oven to 375 degrees.

Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper evenly on both sides on all of the chicken cutlets.

Add flour to a large plate.

Beat eggs in a large, wide mouth bowl that can fit chicken cutlets.

Add bread crumbs to another large plate.

Season the flour, eggs, and bread crumbs with the remaining salt and pepper evenly between the three, and stir to combine.  This ensures every layer is seasoned.

Heat a large oven proof skillet over medium high heat.  Add olive oil.

When the pan is hot enough add chicken cutlets and brown on each side for 2-3 minutes until a nice crust forms. (I test this by using the end of a wooden spoon and placing it in the oil, if it bubbles, then the pan is hot enough.  You can also add a bit of bread crumbs and see if they bubble to test as well.)

Remove the cutlets from the pan, wipe out any bits left in the pan and add 1/2 of the marinara sauce to the bottom of the pan. 

Place cutlets back into the pan onto the sauce and then add a few spoonfuls of the remaining marinara on top of each cutlet.

Sprinkle with a good amount of mozzarella and parmesan cheese on top of each chicken cutlet and bake for 20-25 minutes until cheese is bubbly and chicken is cooked though.

Serve with noodles, sprinkle with fresh basil, and serve immediately.