Preheat the oven to 450°F (about 230°C).

Prep the herbs first since we’re working with chicken. Chiffonade the basil leaves, remove thyme leaves from the stem, and roughly chop rosemary leaves into small pieces.

Butterfly each chicken breast and pound them until about 1 inch thick.

Prepare 3 large shallow dishes. Scramble eggs with water in one, mix flour with salt and pepper to taste in another, and combine panko with ¼ cup shredded asiago, mixed herb seasoning, fresh thyme leaves, chopped rosemary, half of the basil ribbons, and salt and pepper to taste.

Dip each chicken breast on both sides, one by one in seasoned flour, then in the egg mixture, and finally coat with the panko mixture. Set aside on a sheet tray and let rest for at least 10 minutes.

While the chicken rests, combine all marinara ingredients in a saucepan and simmer over low to medium heat for 15-20 minutes.

Heat oil in a shallow cast iron, enamel, or stainless steel pan over medium heat.

Fry the chicken cutlets on both sides for 7-10 minutes each, until light golden brown.

Remove the chicken and let it drain on paper towels.

Spread marinara sauce over each piece of chicken. Sprinkle on remaining asiago and layer on sliced smoked mozzarella.

Bake at 450°F (230°C) for 10-15 minutes, then broil on high for 2-3 minutes.

Garnish with remaining basil ribbons and serve immediately.