Preheat the oven to 375°F (190°C). Lightly oil a baking dish or spread a thin layer of sauce in the bottom to prevent sticking.
Place a few pieces of Boneless Skinless Chicken Breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness so they cook evenly.
Season both sides of the chicken with Kosher Salt and Black Pepper.
Set up a breading station: put some All-Purpose Flour in one shallow dish, beat a couple of Eggs in a second dish, and in a third combine the Italian-Style Breadcrumbs with finely grated Parmesan Cheese and a pinch of salt and pepper.
Dredge each chicken piece in the flour, shaking off excess, dip into the beaten eggs, then press into the breadcrumb-Parmesan mixture until well coated.
Heat a thin layer of Neutral Oil in a large skillet over medium-high heat. When the oil is hot and shimmering, pan-fry the breaded chicken 3–4 minutes per side, or until deeply golden and crisp. Work in batches to avoid crowding.
Transfer the fried cutlets to a paper towel-lined plate to drain briefly, then place them in the prepared baking dish.
Spoon warm Marinara Sauce over each cutlet, covering the top but leaving some crisp edges exposed. Top each with shredded Low-Moisture Mozzarella Cheese and, if you like, a little extra grated Parmesan.
Bake in the preheated oven 12–18 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, garnish with torn Basil Leaves, let rest for 3–5 minutes, and serve immediately—over pasta, with a salad, or on its own.
