1-Bring chicken to room temperature: Let chicken breasts rest on the counter for 15-20 minutes.

2-Halve the chicken breasts: Slice each breast in half lengthwise to make six cutlets.

3-Pound the chicken: Pound cutlets between plastic wrap to an even ¼ inch thickness.

4-Set up the breading station: Arrange bowls of flour, beaten eggs, and seasoned breadcrumb mixture in order.

5-Make the breadcrumb mixture: Combine breadcrumbs, 1 cup Parmesan, oregano, thyme, paprika, garlic powder, salt, and pepper.

6-Dredge in flour: Coat each cutlet in flour, shaking off excess.

7-Dip in egg: Dip floured chicken in beaten eggs, letting excess drip off.

8-Coat with breadcrumbs: Press chicken firmly into breadcrumb-Parmesan mixture to coat completely.

9-Heat the oil: Pour oil into skillet to halfway up chicken; heat over medium-high until shimmery.

10-Pan fry the chicken: Fry cutlets about 2 minutes per side in batches until deep golden and crispy.

11-Drain excess oil: Transfer fried chicken to paper towel-lined plate to absorb oil.

12-Preheat the oven: Set oven to 425°F and warm marinara sauce.

13-Grease the baking dish: Butter a 9×13-inch baking dish.

14-Arrange the chicken: Place fried cutlets in a single layer in the dish.

15-Add the sauce: Spoon warm marinara sauce generously over chicken.

16-Top with mozzarella: Sprinkle grated mozzarella evenly over sauce.

17-Add Parmesan and bake: Scatter remaining 1 cup Parmesan on top; bake 20 minutes until cheese melts and chicken is cooked through.

18-Broil to finish: Broil 2-3 minutes until cheese is bubbly and golden brown.