Preheat your oven to 425˚F.
Place the chicken breast on a cutting board or other firm surface. Carefully use a long, sharp knife to slice each chicken breast horizontally into 3-4 thin chicken cutlets.
Gather three shallow bowls. In the first, add the flour. In the second, beat the eggs. In the third, combine the bread crumbs, parmesan cheese, garlic, Italian seasoning, salt, and pepper. Pour in the melted butter and stir until evenly distributed.
To coat the chicken, dip it into the flour on all sides, then the egg mixture, and finally coat each side in the bread crumbs.
Grease one or more baking sheets and lay the chicken cutlets on the pan in a single layer (not touching).
Bake for 12-15 minutes or until the tops are crispy and the chicken is cooked through to an internal temperature of 165˚F.
Remove from the oven and move the chicken cutlets to a wire cooling rack until ready to serve.
Heat the marinara sauce in a saucepan over low heat.
Arrange the chicken cutlets on a platter and pour the marinara over the top.
Break the burrata open and arrange on top of the marinara sauce. Garnish with torn basil leaves.
