Preheat your oven to 375°F (190°C).

Flatten the chicken breasts to an even thickness. You can place them between sheets of plastic wrap or in a plastic bag and use a mallet or rolling pin to pound them gently.

Season the chicken breasts with salt and pepper on both sides.

In a shallow dish, place the flour. In another shallow dish, place the beaten eggs. In a third dish, mix the breadcrumbs with the dried Italian herbs.

Dip each chicken breast into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, making sure it is well coated.

Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side.

Transfer the fried chicken breasts to a baking dish. Top each breast with marinara sauce, spreading it evenly.

Sprinkle shredded mozzarella cheese over the top of each chicken breast.

Bake in the preheated oven for about 15-20 minutes, until the cheese is melted and bubbly, and the chicken is cooked through.

Serve the Chicken Parmo hot, with your choice of sides like fries or a fresh salad.