Preheat oven to 425 degrees F. 

Line a baking sheet with foil and place a wire rack on top. Spray the wire rack with olive oil or your favorite non-stick. Set aside. 

Cut your chicken breasts in half lengthwise so you end up with 4 chicken cutlets.

Place chicken cutlets on a cutting board and cover with plastic wrap. Pound until each is approx. 1/4 inch thick.

Take shallow, medium-sized bowl and add the egg; whisk. 

In another shallow, medium-sized bowl combine breadcrumbs, parmesan, salt and Italian seasoning. Stir to combine. 

Taking one chicken cutlet at a time, place them in the egg wash (flipping over once to ensure they are fully coated) and then move them to the breadcrumbs, again ensuring they are fully coated. 

Place each coated chicken cutlet on the prepared baking sheet with wire rack. 

Place in oven, middle rack, for 10-12 minutes.

Remove from oven and spoon some marinara sauce on top of each piece of chicken followed by 1-2 slices of fresh mozzarella. 

Place under broiler for 2-4 minutes or until cheese starts to melt and chicken reaches an internal temperature of 165 degrees F. 

Remove and let rest 5 minutes. 

Serve with fresh basil leaves and either spaghetti, zoodles or spaghetti squash.