Set the first bowls: Put the flour in one shallow bowl and the beaten eggs in a second.

Mix the crumb coating: Stir the panko with 1/4 cup of the Parmesan and 1/2 teaspoon salt in a third shallow bowl.

Season the chicken: Pat the chicken dry and season both sides with 1 teaspoon of the salt and all of the black pepper.

Coat in flour: Coat each cutlet lightly in the flour and shake off the excess.

Dip in egg: Dip each floured cutlet in the egg and let the extra drip back into the bowl.

Coat with crumbs: Press each cutlet into the panko mixture until both sides are evenly covered, then set the breaded pieces on a plate.

Prep the pan and broiler: Line a sheet pan or shallow baking dish with foil, set a rack about 6 inches from the broiler, and heat the broiler.

Heat the skillet: Pour the olive oil into a large skillet and heat it over medium-high until it looks shimmery.

Fry the chicken: Cook the cutlets in batches for 2 to 3 minutes per side until the coating is deep golden brown and crisp, adding a little more oil if the pan starts to look dry.

Transfer to the pan: Move the browned cutlets to the prepared pan in a single layer as they finish frying.

Add the topping: Spoon about 3 tablespoons of marinara over each cutlet, leaving some crust exposed around the edges, then top with the mozzarella and the remaining 1/4 cup Parmesan.

Broil and serve: Broil for 2 to 4 minutes until the cheese is melted and bubbling, then scatter the basil over the top and serve right away.