1-Set up breading station: Arrange three shallow bowls with flour, beaten eggs, and seasoned breadcrumbs mixed with grated Parmesan.

2-Coat cutlets: Pat chicken cutlets dry, then coat each in flour, egg, and breadcrumbs, pressing firmly so the crumbs adhere.

3-Heat oil and butter: In a large skillet, heat a mix of olive oil and butter over medium-high until a drop of water sizzles on contact.

4-Fry cutlets: Fry cutlets in batches without crowding, about 3 minutes per side until golden brown, then transfer to a wire rack set over a baking sheet (do not use paper towels).

5-Manage cleanup: Let fried cutlets cool; wipe down the skillet while the chicken rests to save cleanup.

6-Preheat oven: Preheat your oven to 375°F.

7-Assemble in dish: Spread a thin layer of marinara in a baking dish, arrange fried cutlets on top, spoon more sauce over each, and cover with shredded mozzarella and a sprinkle of Parmesan.

8-Bake: Bake for 15 to 20 minutes until the cheese is bubbly and the internal temperature of the chicken reaches 165°F.

9-Rest: Let the dish rest for 5 minutes before serving to set the cheese.

10-Serve: Serve with spaghetti, a side salad, or garlic bread; pair with a crisp Pinot Grigio or light Chianti.