Slice each piece of chicken in half lengthwise to make two thin chicken breasts out of each piece.

To a shallow bowl add the eggs and whisk.

Prepare the breading mixture in a separate shallow bowl.

Coat a piece of chicken with the egg wash and then liberally coat with the breading mixture. Repeat this process with each piece of chicken.

Heat the olive oil in a large skillet, over medium-high heat.

Once the oil is hot, add the breaded chicken to the pan. Cook the chicken 3 to 4 pieces at a time, being careful not to overcrowd the pan. Flipping only once, cook for 4 minutes on each side or until breading is a deep golden brown and nice and crispy. Be careful not to move the chicken around in the pan or flip more than necessary or the breading may fall off.

While the chicken is frying, heat the marinara sauce.

Preheat the oven to broil. Line a rimmed baking sheet with parchment paper. Arrange the crispy chicken breasts on the parchment paper. Top each one with a generous amount of sauce. Do not take the sauce all the way to the edges, as you want to keep those nice crispy edges.

On top of the sauce, layer on some of the sliced fresh mozzarella cheese and then sprinkle the parmesan cheese over top. Broil for 2 to 3 minutes, or until the cheese is bubbly and browned.

Garnish with basil before serving. Serve with extra sauce and parmesan cheese on the side.