First things first, let’s get that oven preheated to 375°F (190°C). You want the chicken to bake evenly and get that golden brown color we crave.

Now, while the oven warms up, it’s time to set up a little production line. In one bowl, place the flour mixed with 1 teaspoon of salt. In another bowl, whisk the eggs. Finally, in a third bowl, combine the panko bread crumbs, Italian herb blend, black pepper, and remaining salt. Keep everything close at hand; you’ll be working quickly here.

Take a piece of chicken and dredge it in the flour first, making sure to coat it lightly. Shake off the excess, then dip it in the beaten egg—let that excess drip off, too. Finally, coat it with the panko mixture. Press down gently, ensuring it sticks. Repeat the process for each cutlet. Trust me; that crunch will be worth it.

In a large oven-safe skillet, heat about 2 tablespoons of olive oil over medium heat. Once it’s sizzling, add your coated chicken slices (you may need to work in batches). Sauté for about 3-4 minutes on each side until they’re golden brown. This step is all about enhancing that crunch before it goes into the oven.

After the chicken is nicely browned, spread about half of the marinara sauce on the bottom of the baking dish. Layer the chicken cutlets over the sauce. Then, pour the rest of the marinara sauce on top of the chicken. Add the lemon zest generously over the sauce.

Time to layer that cheesy goodness! Lay the mozzarella slices over the chicken, ensuring every piece is covered. Finish it off with the grated Parmesan. At this point, it’s worth noting that cheese really elevates this dish, melding everything together.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes. You’re looking for that beautiful bubbling cheese and a delightful golden hue.

When it’s out of the oven, the scent will be heavenly. Let it sit for about 5 minutes before garnishing with torn basil and chopped parsley. You want to give it a moment to cool slightly, making it easier to serve.