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Butterfly your chicken breasts and pound them thin.
Set up your dredging station: one plate with flour, salt and pepper, one bowl with eggs and milk, and one plate with the breadcrumb mix (half plain, half Italian, and parmesan).
Dip each chicken cutlet in the flour, then the egg wash, then coat well in the breadcrumb mixture.
Heat olive oil in a large pan and pan fry the chicken until golden brown and crispy on both sides (2-3 minutes per side).
Place chicken in a baking dish, spoon marinara over the top, add mozzarella, and fresh basil.
Finish in the oven at 375°F for about 10 minutes until the cheese is melted and bubbly.
Serve over a bed of angel hair pasta and enjoy.