Start by preheating your oven to 375°F (190°C). Next, slice the chicken breasts horizontally to create thin cutlets. This helps ensure even cooking. Pat them dry with paper towels to remove excess moisture, which will allow the coating to stick better.

In a shallow dish, mix together the olive oil, minced garlic, and dried oregano. Pour the marinade over the chicken cutlets, ensuring they are well-coated. Let them marinate for at least 30 minutes to allow the flavors to penetrate the chicken.

While the chicken marinates, prepare a dredging station. In one shallow bowl, combine the breadcrumbs and Parmesan cheese. In another bowl, pour out some melted butter or olive oil for dipping.

Remove the chicken cutlets from the marinade, shaking off any excess. Dip each cutlet into the melted butter or olive oil, then coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.

In a greased baking dish, arrange the coated chicken cutlets in a single layer. Make sure they aren’t crowded; space helps them cook evenly.

Bake the chicken cutlets in the oven for about 25–30 minutes or until cooked through and the breadcrumbs are golden brown.

Once the chicken is done, remove it from the oven. Pour marinara sauce over each cutlet, ensuring they’re well-covered. Sprinkle the mozzarella cheese on top, distributing it evenly.

Return the dish to the oven for an additional 10–15 minutes, or until the cheese is bubbly and slightly browned.

Once it’s out of the oven, let it rest for a few minutes. Garnish with chopped basil or parsley, and serve hot. Enjoy!