Pound chicken cutlets between plastic wrap to an even 1.5cm (1/2 inch) thickness using a meat mallet.
Set up three bowls in sequence: seasoned flour, beaten eggs, and panko combined with 1/4 cup Parmesan and all dried spices.
Coat each cutlet in flour (shake off excess), dip in egg (let excess drip), then press firmly into panko on both sides. Rest on a plate for 5 minutes.
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Fry cutlets 3 to 4 minutes per side until deep golden brown. Do not crowd the pan. Transfer to a baking dish in a single layer.
Preheat oven to 200°C (400°F).
Spoon 3 tablespoons of marinara over each cutlet. Divide shredded mozzarella evenly on top, then scatter remaining Parmesan over all four.
Bake 13 to 15 minutes until cheese is golden in spots and chicken registers 74°C (165°F) on a meat thermometer at the thickest point. Rest 3 minutes before serving.
