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Preheat your oven to 400°F.
Set up a dredging station with 3 dishes. One dish with all purpose flour, the second with the beaten eggs and the third with the breadcrumbs. Season each dish with salt and pepper.
Take each pounded out chicken breast halve and dredge in flour, shaking off any excess, dip them in the eggs followed by the breadcrumbs, pressing to adhere.
Heat the oil in a large skillet over medium heat until shimmering and fry each chicken cutlet until golden brown on both sides, about 3-4 minutes per side. Repeat this process with all of the chicken breast halves and transfer the chicken cutlets to a standard rimmed baking sheet, shingling them so they all fit.
On a separate rimmed baking sheet, add the Mezzetta® pasta sauce and spread to cover. Evenly top the sauce with shredded mozzarella and grated parmesan and transfer to the oven for about 10-15 minutes or until the cheese is melted and bubbly.
Carefully cascade the cheese and sauce mixture over the sheet pan of chicken cutlets and garnish with fresh parsley before serving.
Enjoy!