Prepare the chicken - Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. *Pound larger chicken breasts to 1/3-inch thick. Season with salt and pepper. Set up dredging station - In the first shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese. Dip both sides of each chicken cutlet into the flour, tapping off the excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Let the breading sit for 5 minutes so it adheres better when frying. Pan-fry - Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan) - the chicken should sizzle. Sauté 3-4 min per side or until golden brown - it doesn't have to be cooked through at this point. Assemble and bake - Pour half of the marinara* into a 9x13 casserole baking dish. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F on an instant-read thermometer, the cheese is melted, and the sauce is bubbling. Garnish with chopped parsley or basil if desired.