Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).​
2. Prepare Chicken: Place the chicken cutlets between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about ¼ inch.​
3. Set Up Breading Station: In three separate shallow bowls, place the flour, beaten eggs, and panko bread crumbs. Season the chicken cutlets generously with salt and pepper.​
4. Bread the Chicken: Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat thoroughly with panko bread crumbs.​
5. Fry the Cutlets: In a large skillet, pour enough olive oil to cover the bottom and heat over medium-high heat. Once hot, fry the breaded cutlets in batches until golden brown on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain.​
6. Assemble the Dish: In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Sprinkle one-third of the grated Parmesan over the sauce. Arrange half of the fried cutlets over the cheese. Top with half of the torn mozzarella pieces. Repeat the layering with the remaining sauce, Parmesan, cutlets, and mozzarella, finishing with a layer of sauce and Parmesan.​
7. Bake: Place the assembled dish in the preheated oven and bake until the cheese is melted and bubbly, and the sauce is hot, about 40 minutes.​
8. Serve: Allow the Chicken Parmesan to rest for a few minutes before serving.

For more details and tips, you can visit the original recipe here