Preheat your oven to 400°F.
Cut each chicken breast in half lengthwise to create four chicken cutlets.
Place each chicken cutlet on a smooth flat surface between two layers of plastic wrap. Pound them gently to achieve an even thickness of about ¼ to ½ inch.
Season each cutlet generously with salt and pepper on both sides.
In a small shallow bowl, whisk together the eggs. In another shallow bowl, combine the Italian breadcrumbs, panko breadcrumbs, and ¾ cup of Parmesan cheese.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the minced garlic and cook for 2 to 3 minutes until fragrant.
Dredge each cutlet in the eggs, allowing the excess to drip off, then coat them in the breadcrumb mixture.
Add each breaded cutlet to the hot skillet, cooking for about 3 to 4 minutes on each side until they are golden brown.
Once cooked, remove the cutlets from the skillet and turn off the heat.
Add half the jar of marinara sauce to the bottom of the skillet.
Carefully place the chicken cutlets back into the skillet on top of the sauce. Spoon additional sauce over each cutlet, then top with mozzarella and remaining Parmesan cheese.
Bake in the preheated oven for 10 to 12 minutes or until the cheese is slightly browned and bubbly.
Serve over spaghetti and enjoy!
