Preheat oven to 375°F. Line a baking sheet with parchment paper. Set side.

Pat the chicken cutlets dry and season on both sides with the salt and black pepper.

Place the flour in a medium shallow bowl. In a second bowl, beat the egg until smooth. In a third bowl, combine the panko, Parmesan, and salt.

Dredge a chicken cutlet thoroughly in flour, then dip it in the beaten egg. Let the excess egg drip back into the bowl, then place cutlet in the Parmesan mixture, and turn until evenly coated. Transfer the cutlet to the prepared sheet pan. Repeat process with remaining chicken cutlets.

Spray the chicken liberally with nonstick cooking spray.

Bake the cutlets on middle rack of oven until beginning to brown, about 20 minutes. Turn cutlets over and spray once more with nonstick cooking spray. Continue baking until coating is golden and crispy and chicken reaches an internal temperature of 155°F, about 10 minutes longer.

Spoon the marinara sauce evenly over the cutlets. Sprinkle the shredded mozzarella evenly on top. Continue baking until mozzarella is melted, and chicken reaches an internal temperature of 165°F, about 5 minutes.

Check to see that chicken is done. Remove from oven or add time as needed.

Serve immediately, with basil leaves on top if you like.