Prepare the Chicken by butterflying each boneless, skinless chicken breast and pounding them to about ¼ inch thickness.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Set up three shallow bowls for the breading: whole wheat flour, whisked eggs, and a mixture of breadcrumbs, Parmesan, black pepper, basil, and parsley.

Coat each chicken cutlet by dipping into flour, then egg, and finally the breadcrumb mixture.

Place the baking sheet in the oven and bake the chicken for 30 minutes, flipping halfway through.

Once baked, remove and ladle marinara sauce over each cutlet, then sprinkle mozzarella on top and broil for 2 minutes.

Serve hot over pasta or alongside a salad.