Preparation Steps

• Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and lightly spray or brush with oil to prevent sticking.
• Slice each chicken breast horizontally if needed so you have six even cutlets (about 5–6 ounces each). Pat them dry with paper towels so the coating adheres.
• In a shallow bowl whisk the egg until smooth. In a second wide bowl combine the grated Parmesan, dried garlic, oregano, basil, parsley, black pepper, salt and the lemon zest; toss to distribute evenly.
• One at a time, dip each chicken cutlet into the beaten egg, letting any excess drip off, then press both sides into the Parmesan-spice mixture so the cutlet is well coated. Place the coated pieces on the prepared baking sheet with a little space between them.
• Bake the chicken, uncovered, for 18 to 22 minutes until the thickest part reaches about 150°F on an instant-read thermometer and the coating looks set and lightly golden.
• Remove the pan from the oven. Spoon roughly 2 to 3 tablespoons of marinara over each cutlet, then sprinkle the shredded mozzarella evenly on top.
• Return the baking sheet to the oven and bake 7 to 10 more minutes, until the chicken registers 160°F and the cheese is melted and bubbly. If you want a browned finish, slide under the broiler for 1 to 2 minutes—watch closely so it doesn’t burn.
• Let the chicken rest 4 to 5 minutes on the baking sheet before serving to allow juices to redistribute and the cheese to set slightly.
• Serve warm over pasta, with zucchini noodles, or alongside a green salad and extra lemon wedges if desired.