4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (yields about 6 cutlets)

1/2 cup whole wheat flour (or all-purpose flour)

2 large eggs, whisked

1 cup shredded mozzarella cheese (freshly shredded preferred)

1 1/2 cups marinara sauce (homemade or store-bought with no added sugar)

Breading mixture:

1 cup whole wheat breadcrumbs (or regular/panko)

1/2 cup grated Parmesan cheese

1/2 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried parsley

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Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
Butterfly and pound chicken breasts to about 1/4-inch thickness (approximately 6 cutlets).
Set up three shallow bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan, pepper, basil, parsley).
Dredge each cutlet in flour, then egg, then breadcrumb mixture, pressing firmly so coating adheres.
Place coated cutlets on the prepared baking sheet and bake for 15 minutes. Flip and bake for another 15 minutes (about 30 minutes total).
Remove from oven, top each cutlet with ~1/4 cup marinara sauce and ~1/4 cup shredded mozzarella.
Broil for about 2 minutes, until cheese melts and bubbles.
Serve hot over pasta, zucchini noodles, or a fresh salad.