Cut two large chicken breasts lengthwise to make chicken breast cutlets.

Crack the eggs into a small low bowl, whisk, and then add the sea salt, ground black pepper, and Italian seasoning. Combine well. Put the shredded parmesan in another small low bowl.

In a large non-stick skillet on medium-high heat, heat 1 tablespoon olive oil.

Using tongs, dip each chicken cutlet on both sides first into the egg wash and then into the parmesan.

Cook two chicken cutlets at a time for 3-4 mins per side until brown. Don’t flip early or the cheese will fall off. It’s got to crisp and not just melt or the cheese won't become a crust.

Add 1 more tablespoon of olive oil to the pan before cooking the 2nd batch of cutlets.

Spread 1 cup of the marinara sauce in the bottom of the baking dish.

Transfer the first two chicken pieces into the sauce while you continue cooking the other cutlets. Add the other parmesan crusted chicken to a baking dish and lay on top of the marinara sauce.

Cover with the other cup of sauce and then add 2 slices of fresh parmesan to each chicken breast. If you're using shredded mozzarella cheese, sprinkle ¼ cup-½ cup per chicken breast cutlet. 

Bake 10 mins on 375F until the cheese is melted, starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.