1-Preheat the oven to 350°F: Preheat the oven to 350°F. Coat a 9×13″ casserole dish with nonstick cooking spray.
2-Combine the flour, 1/4 teaspoon Italian seasoning,: Combine the flour, 1/4 teaspoon Italian seasoning, salt, and pepper in a shallow dish. In a separate shallow bowl, whisk the eggs. In a third bowl, mix the breadcrumbs, panko, 1 teaspoon Italian seasoning, and Parmesan cheese.
3-Slice each chicken breast in half lengthwise: Slice each chicken breast in half lengthwise and pound each with a meat mallet so they are approximately 1/4″ thick. Season the chicken with salt and pepper.
4-Lightly coat each chicken breast starting with: Lightly coat each chicken breast starting with the flour, then into the beaten egg (let any excess egg drip off), and then coated in the breadcrumbs and panko mixture. Repeat with each chicken breast.
5-Heat the olive oil over medium heat: Heat the olive oil over medium heat in a large skillet. Place the breaded chicken breasts in a single layer in the skillet. Cook them for 1 to 2 minutes on each side or until they are lightly crispy and golden brown. (Note- the chicken will be cooked through in the casserole dish in the oven, so you only need to cook each side of each piece of chicken for no more than 2 minutes).
6-Place the breaded chicken in a single: Place the breaded chicken in a single layer in the prepared baking dish. Bake them for 15 to 17 minutes.
7-Spoon the marinara sauce over the top: Spoon the marinara sauce over the top of the chicken and add the sliced mozzarella cheese.
8-Bake the chicken parmesan for another five: Bake the chicken parmesan for another five to seven minutes.
9-Turn the oven to broil so the: Turn the oven to broil so the cheese can melt – keep an eye on it and once the cheese is completely melted and golden in spots, take the baking pan out of the oven.
10-Cool the chicken parmesan for about five: Cool the chicken parmesan for about five minutes at room temperature and then garnish with the basil before serving.