Preheat oven to 375 degrees. Spray a large baking sheet pan with non-stick cooking spray or place parchment on sheet pan.
Cut chicken into two pieces lengthwise to make 2 thin cutlets each. Place plastic wrap over chicken cutlets and use a mallet or rolling pin to flatten evenly.
In one shallow dish whisk together flour, salt & pepper. In 2nd shallow dish beat 2 eggs lightly. In 3rd shallow dish mix together parmesan cheese, panko crumbs, and Italian seasoning.
In a large skillet add oil & butter and heat over medium/medium high heat until hot.
Dredge chicken in flour and dust off excess. Dredge flour dusted chicken into egg mixture. Then coat chicken in the panko mixture pressing firmly to coat evenly.
Place chicken into skillet 2 at a time. Cook on one side for 2-3 minutes until golden brown. Flip over chicken and cook until bottom is golden brown 2-3 minutes. Remove chicken to the prepared sheet pan. Cook rest of chicken.
Spoon marinara sauce in center of each cooked chicken breast. Top with shredded cheese. Bake in preheated oven for 18-20 minutes until cheese is melted and golden brown. This will finish cooking chicken. Garnish with fresh or dried parsley.
