Place the sliced chicken in between two pieces of plastic wrap and pound out using a rubber mallet until each one is between ¼” and ⅓” thick. Set aside on a plate.

In a medium-sized baking pan or bowl, mix together the flour, salt, and pepper and set aside.

In a separate second medium-size baking pan or bowl, whisk together, the eggs, salt, and pepper until combined and set aside.

In a separate third medium-sized baking pan or bowl, mix together, the bread crumbs, salt, and pepper until combined and set aside.

Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture, following up by coating and pressing down into the bread crumbs, making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.

Add about ½ to ¾ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 ½ to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.

Evenly add the Pomodoro sauce to the top of each chicken cutlet and then layer on as follows sliced mozzarella, fontina, and parmigiana cheese.

Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.

Remove from the oven and garnish with fresh chiffonade basil.

Serve with polenta or homemade noodles tossed in melted butter.