1. Preheat oven to 350ºF. Mix together Parmesan, Panko bread crumbs, Kosher salt and black pepper on a plate or wide bowl and set aside. Place eggs in a wide bowl and spread flour on a flat plate or low, wide bowl.
2. One at a time, place each chicken breast between plastic wrap or wax paper and pound with a meat tenderizer or heavy rolling pin until each breast is ¼″ inch thick.
3. To bread the meat, dredge each piece of chicken in flour, making sure it is entirely covered. Then, dip it in the egg mixture, followed by the bread crumb mixture, making sure the chicken is entirely coated with the Panko/Parmesan mixture.
4. In a wide skillet, heat the olive oil and cook the chicken breasts for 3-4 minutes per side, until crisp and golden brown.
5. Place chicken in a baking dish so that the breasts fit snuggly, overlapping slightly. Pour marinara over the chicken and sprinkle the fresh mozzarella on top. Bake for 25-30 minutes until hot and bubbly.
6. Serve over linguine and a slice of garlic bread.