1-Preheat the oven to 425°F: Preheat the oven to 425°F.
2-Place the flour in a shallow dish: Place the flour in a shallow dish. Place the eggs in a second shallow dish and beat with a fork.
3-In a third shallow dish, combine Panko: In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
4-Using the flat side of a meat: Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
5-Dip both sides of the chicken into: Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.
6-Preheat the oil over medium-high heat in: Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.
7-In the bottom of a 9×13 baking: In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
8-Bake for 20-25 minutes or until golden: Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
9-Sprinkle with fresh basil and parsley and: Sprinkle with fresh basil and parsley and serve over pasta.