1-Prep the chicken: Butterfly and flatten chicken breasts to 1/2 inch thickness, then season with salt and pepper.

2-Set up the breading station: Beat eggs in one bowl and mix panko with half the grated Parmesan in another.

3-Coat the chicken: Dip chicken into egg wash, then press into breadcrumb mixture to coat both sides.

4-Pan fry: In a skillet, heat olive oil over medium-high and cook cutlets 3–4 minutes per side until golden and cooked through, working in batches if necessary.

5-Assemble the casserole: Place fried chicken in a casserole dish; top with pasta sauce, mozzarella slices, and remaining Parmesan.

6-Bake: Bake on the middle rack at 450°F for 15 minutes, until cheese is bubbly and chicken reaches 165°F internally.

7-Rest and garnish: Let rest for a couple minutes, then garnish with fresh basil if desired.