Preheat your oven to 375°F (190°C) and set up a dredging station with three shallow dishes: one for flour seasoned with salt and pepper, one for beaten eggs, and one for Panko breadcrumbs mixed with Italian seasoning, salt, and pepper.

Pound the chicken breasts to an even thickness and then dredge each piece in the seasoned flour, followed by the egg wash, and finally the seasoned Panko breadcrumbs, ensuring full coverage. Heat vegetable oil in a large skillet over medium-high heat, then fry the breaded chicken for 3-4 minutes per side, or until golden brown and cooked through.

Transfer the fried chicken to a baking dish, spoon marinara sauce over each piece, and top with mozzarella and Parmesan cheeses. Bake for 10-15 minutes, or until the cheese is melted and bubbly, then let it rest for a few minutes before serving.