Preheat oven to 400°F.

Slice the chicken breasts in half to make two thin pieces of chicken out of each breast. Place the chicken on a cutting board and using a meat tenderizer, pound the chicken on both sides.

Place beaten eggs in a large shallow bowl and set aside. In a separate shallow bowl, combine the Panko Italian bread crumbs, regular Italian bread crumbs, parmesan cheese, Italian seasoning, salt and pepper. Stirring until well combined.

Place one piece of the pounded chicken breasts into the egg. Then transfer the breast into the bread crumb mixture, making sure to completely coat the chicken. (I press the breadcrumbs into the chicken to make sure they stick).

Set the breaded chicken aside and continue until all chicken is thoroughly coated. Let breaded chicken rest for 10 minutes before frying. (This will help the breadcrumbs stick to the chicken when frying.)

In a large oven safe skillet, over medium-high heat, add olive oil. Once the oil is hot, carefully add as many breaded chicken breasts as you can fit into the pan without them overlapping. Gently move the breast in the skillet so it doesn’t stick, but do not flip the chicken yet.

Let the chicken cook on each side for 3 minutes, until golden brown. (The chicken does not have to be fully cooked through, it will finish cooking in the oven.) If you couldn’t fit all the chicken in your skillet at once, repeat the process to cook any remaining chicken.

If not using an oven safe skillet, remove chicken from the skillet and place in an oven safe dish (like a casserole dish). If using an oven safe skillet, you can keep the chicken in the skillet.

Top each piece of chicken with marinara sauce and then sprinkle the mozzarella cheese on top. Bake chicken for 15 minutes, or until chicken is cooked through and the cheese is brown and bubbling.

Serve immediately with garlic bread, pasta, vegetables and/or a salad!