Preheat oven to 425F. Cut the chicken breasts down the middle then pound into thin fillets.
Whisk the eggs together well with a pinch of salt and pepper in a medium bowl. In a separate bowl combine flour with a teaspoon of salt and ½ tsp pepper then whisk together and set aside. In a third bowl combine the breadcrumbs with ½ cup grated parmesan and mix together.
Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Dredge on both sides in the bread crumbs and press down so the breadcrumbs stick and form a nice layer.
Pour the olive oil in a large sauté pan and heat over high heat until you see the oil shimmering. Add 2-3 chicken breasts to the pan at a time and cook until golden brown on both sides, about 4 minutes per side.
Transfer to a baking sheet and top each breast with ⅓-½ cup marinara sauce, a generous sprinkle of mozzarella, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.
Bash the chicken so they are all roughly the same thickness, this will ensure they cook evenly.
Provolone cheese also works well if you don't have mozzarella.
Chicken breasts are the best cut of chicken for this recipe I don't recommend using chicken thighs.
If you have an Instant Pot be sure to check out my Instant Pot Spaghetti Sauce it's so quick and easy and perfect for using on Chicken Parmesan.
When breading the chicken it's easier to use one hand to dip the chicken into the dry (flour and breadcrumbs) and the other hand for the wet (beaten eggs). It helps to keep your hands clean and not sticky when coating the chicken.
After frying the chicken let them drain for a few minutes on kitchen paper to remove any excess oil before baking.
I like to use a mix of panko and Italian breadcrumbs but you can use just one or the other if you prefer.
If serving with spaghetti toss it in 2 tablespoons of melted butter and juice of half a lemon for added flavor.
Storage - leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.