Step 1

Pre-heat oven to 350.

Step 2

Place one chicken breast inside a gallon size ziplock bag. Using the smooth side of a kitchen mallet pound the chicken breast to an even size all around, approximately ½ inch. Take out and set aside. Pound the rest of the chicken breasts.

Step 3

Prepare three trays for the breading process. Put the flour in tray number 1 and season with salt and pepper. In a small bowl, beat three eggs with the cream. Pour eggs into tray number Add salt, pepper and ½ of the minced parsley to the eggs. Add the breadcrumbs to tray number Mix in the parmesan cheese.

Step 4

To bread, dredge each breast in the flour on both sides, dip in the egg wash, and finally cover with breadcrumbs. Set aside and finish breading the rest of the cutlets.

Step 5

Heat olive oil in large skillet until very hot. Cook two cutlets at a time. Turn when start to get a golden color and cook on the other side. They will cook fast on the outside, and finish cooking in the oven. Drain on a paper towel and finish frying the rest of the cutlets.

Step 6

Add 4 big spoonfuls of Marinara sauce to the bottom of large lasagna pan or baking pan. Arrange the cutlets in a single layer or slightly overlapping. Add a spoonful of Marinara sauce over each cutlet and around sides. Sprinkle the mozzarella cheese over the cutlets, and finish with the rest of flat leaf parsley.

Step 7

Bake for 25-35 minutes until the cheese is starting to turn golden brown. The time will vary depending on the size of the cutlets.

Step 8

Serve immediately.