Prepare the chicken

• Slice the chicken breasts in half horizontally and pound them thin.
• Season both sides with salt and black pepper.

Set up the breading station

• Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the grated parmesan in a third.
• Coat each cutlet in flour, then egg, then the parmesan breadcrumbs, pressing so they stick.

Fry the cutlets

• Heat the vegetable oil in a frying pan over medium-high heat.
• Fry the breaded chicken until golden and cooked through, about 4 minutes per side, then drain on paper towels.

Assemble and bake

• Preheat the oven to 200 °C.
• Spread a little tomato sauce in a baking dish, add the cutlets, top with tomato sauce and mozzarella.
• Bake until the cheese is melted and bubbling.

Serve

• Scatter fresh basil over the top and serve hot.