Begin by taking the chicken breasts and placing them between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound them to an even thickness.

Once flattened, season the chicken generously with fine sea salt and black pepper on both sides.

Prepare three shallow bowls: one with all-purpose flour, one with whisked eggs and milk, and the last with breadcrumbs and finely grated Parmesan cheese.

Take each seasoned chicken breast, coat it in flour, shaking off any excess.

Dip into the egg mixture, ensuring it’s fully submerged, then move to the breadcrumb-Parmesan bowl and coat thoroughly.

In a frying pan, heat the olive or avocado oil over medium heat. Add the coated chicken cutlets in batches, ensuring not to overcrowd.

Pan-fry for about 3-4 minutes on each side until crispy and golden.

Preheat the oven to 350°F. Spread a thin layer of marinara sauce at the bottom of a baking dish.

Transfer the cooked chicken to the baking dish over the marinara sauce.

Spoon more marinara over each cutlet, add fresh basil leaves, sprinkle remaining Parmesan, and top with a slice of cheese.

Bake in the preheated oven until the cheese is melted and bubbly, then let sit before serving.