Pound boneless, skinless chicken breasts until they're uniform in thickness (1/4-1/2"). One chicken breast (a large half, actually) can be sliced into 3 nice, thin cutlets.
Get 3 soup-type bowls and fill each bowl accordingly:
1.) approx. 1 cup flour, seasoned with S&P
2.) 2 beaten eggs with 2 Tblsp. water, seasoned with S&P
3.) 2 cups breadcrumbs (I use half regular unseasoned and half panko crumbs) - season generously with garlic powder, parsley flakes, salt, pepper, a shake of seasoned salt (be liberal with the seasonings!!) If desired, add 1/3 cup grated parmesan to the breadcrumbs.
Dip each breast in 1. (shake off excess flour)- then 2. - then 3. Put on a plate and chill for an hour.
Heat a cup or so of olive or vegetable oil in a large nonstick skillet until hot. Lower chicken in the hot oil & fry until each side is golden brown - don't crowd them in the pan!! If necessary, when one batch is done, clean pan & heat some fresh oil for the next batch.
To assemble - spoon a thin layer of marinara (or your favorite pasta sauce/gravy) onto the bottom of a baking pan. Lay the chicken cutlets on the sauce, leaving a little space between each. Sprinkle each cutlet with grated parmigiana-reggiano cheese (parmesan)- spoon some sauce over the cheese, drop shredded mozzarella (or sliced, fresh mozzarella or scamorza) over each cutlet. LOOSELY cover with foil making sure there's room on top so the cheese doesn't stick.
Bake @350º for 30-40 minutes - remove the foil covering the chicken, kick the temp. up to 400º and bake another 10 minutes until the cheese is nice and bubbly.
MARINARA:
http://cookitfresh.blogspot.com/2013/09/basic-marinara-and-my-saucegravy.html
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