RECIPE DETAILS

1. Place the chicken breasts between two sheets of plastic wrap or parchment and pound them to an even thickness, about 1/2 inch thick, so they cook evenly.

2. Season both sides of the chicken breasts generously with salt, pepper, and Italian seasoning.

3. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs.

4. Dredge each chicken breast in the flour, shaking off any excess, then dip it into the eggs, and finally coat it thoroughly with breadcrumbs, pressing gently so the coating adheres well.

5. Heat the olive oil in a large skillet over medium heat until shimmering. Working in batches if needed, add the chicken breasts and cook for 4 to 5 minutes per side, or until deeply golden brown and cooked through.

6. Transfer the cooked chicken to a plate lined with paper towels to drain briefly, then arrange the pieces in the skillet or on a serving platter.

7. Spoon marinara sauce over each chicken breast, then sprinkle the mozzarella evenly on top.

8. Cover the skillet with a lid and cook on low heat for 2 to 4 minutes, just until the cheese is melted and bubbling. Serve immediately while hot and crisp.