Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.

To make the breading, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, and parmesan cheese. Set aside.

Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.

To prepare the chicken, dredge each breast in flour. Using a fork or tongs then, place the chicken into the eggs and be sure that the egg is sticking to all sides. Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.

Heat the olive oil in a large cast iron skillet. When the oil has become fragrant, add 3-4 chicken breasts to the pan. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes. Or until fully cooked. Continue this process until all chicken has been cooked. Place the chicken on a sheet pan covered with aluminum foil.

Spread 2 tablespoons of marinara sauce over each chicken breast. Then, sprinkle 1-2 tablespoons of shredded mozzarella on top of the sauce.

Set the oven to broil and broil for 1-2 minutes or until the cheese is completely melted.

Allow resting for 5 minutes before serving.

Serve on its own or over pasta.