You will need:
Panko bread crumbs, olive oil, Italian seasonings of your choice, chicken cutlets, eggs, flour, marinara sauce, fresh basil leaves, mozzarella cheese, salt and pepper.
Spread panko bread crumbs onto a sheet pan. Sprinkle bread crumbs with your favorite Italian seasonings (I like oregano, basil and thyme), finally sprinkle on salt and pepper. Drizzle olive oil over the bread crumbs and using your fingers just mix up the oil, to lightly coat the bread crumbs. Spread the bread crumbs back out onto the same sheet pan and roast them at 350º for about 8 minutes. Remove from oven and allow them to cool.
Meanwhile, take the chicken cutlets and place between two pieces of plastic wrap. Pound out chicken to form a thin cutlet.
Dry off chicken cutlets with paper towels, lightly salt and pepper each cutlet.
Dredge each cutlet thru a plate of all purpose flour. Shake off excess flour. Then dredge thru your whisked eggs. Finally place each cutlet onto the panko bread crumb mixture, make sure to press down firmly, to press the bread into the cutlet. Do this to both sides.
Place cutlets on a wire rack, over a sheet pan and cook at 350º for approximately 20-22 minutes, turning the cutlets halfway thru the cooking time.
Meanwhile, warm up your favorite marinara sauce, I just used “Newman’s Own Marinara Sauce.”
Remove cutlets from oven. Turn on the broiler. Spread each cutlet with warmed marinara sauce to cover one side of each cutlet.
Place basil leaves, in one layer, over sauce, then top with slices or shredded mozzarella cheese.
Put cutlets under broiler for approximately 4 minutes or just until cheese has melted. Top with Parmesan cheese.
I served mine over lightly sauteed zucchini noodles. They were awesome.