Prepare the chicken: If your chicken breasts are thick, place them between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness of about 1.5cm (0.6 inches) using a meat mallet or rolling pin. This ensures even cooking and tenderness. Season both sides of the chicken breasts with 2.5g (0.5 tsp) salt and 1g (0.25 tsp) black pepper.

Set up the breading station: Prepare three shallow dishes. In the first dish, place the 120g (1 cup) all-purpose flour seasoned with 2.5g (0.5 tsp) salt and 1g (0.25 tsp) black pepper. In the second dish, whisk the 2 large eggs until well combined. In the third dish, combine the 150g (1.5 cups) breadcrumbs with the 50g (0.5 cup) grated Parmesan cheese.

Bread the chicken: Dredge each chicken breast first in the seasoned flour, ensuring it's fully coated, then gently shake off any excess. Next, dip the floured chicken into the beaten eggs, letting any excess drip off. Finally, press the chicken into the breadcrumb and Parmesan mixture, coating both sides evenly. Ensure a good, even crust forms. Place the breaded chicken cutlets on a clean plate or wire rack.

Pan-fry the chicken: Heat the 60ml (4 tbsp) olive oil in a large skillet over medium-high heat (around 190°C/375°F). Once the oil is shimmering, carefully place 2 chicken cutlets into the skillet, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. The chicken should be mostly cooked through at this stage. Remove the fried cutlets and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining 2 chicken cutlets.

Assemble the dish: Preheat your oven to 190°C (375°F). Spread a thin layer (about 1cm or 0.5 inch) of marinara sauce at the bottom of a 23x33cm (9x13 inch) baking dish. Arrange the pan-fried chicken cutlets in a single layer over the sauce. Spoon a generous amount of marinara sauce over each chicken cutlet, ensuring they are well covered but not completely submerged.

Add the cheese topping: Arrange the 200g (7 oz) slices or shreds of fresh mozzarella cheese evenly over the marinara sauce on each chicken cutlet. Sprinkle the additional 100g (3.5 oz) shredded mozzarella cheese over the top for an extra cheesy layer.

Bake until bubbly: Place the baking dish in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is heated through. The internal temperature of the chicken should reach 74°C (165°F).

Rest and serve: Remove the Chicken Parmesan from the oven and let it rest for about 5 minutes before serving. This allows the cheese to set slightly. Garnish with fresh basil leaves, if desired. Serve hot, typically with a side of pasta or a fresh salad.