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In a large bowl, combine all of the chicken ingredients until well mixed. Place the mixture in the fridge for a few minutes to firm up while you prepare the breadcrumb coating.
In a separate bowl, mix together all breadcrumb coating ingredients.
Take small handfuls of the chicken mixture and gently form them into cutlet shapes. Press each cutlet into the breadcrumb mixture on both sides, firm enough for the coating to stick but without flattening the shape too much.
Place the cutlets onto a parchment-lined baking sheet that has been lightly sprayed with oil. Drizzle the tops lightly with olive oil.
Bake at 425°F for 15 minutes, flip, then bake another 15 minutes or until golden brown and crispy. Every oven is different, so keep an eye on the color and lower the temperature slightly if needed.
Top each cutlet with marinara sauce and mozzarella cheese, then return to the oven until the cheese is melted and lightly browned.