Preheat your oven’s broiler and line a baking sheet with parchment paper.
Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness.
Sprinkle both sides of chicken with salt and pepper.
Assemble three shallow bowls (ex: pasta bowls). To one, add the breadcrumbs; to a second, add the eggs and whisk; to a third, add the flour.
First, coat both sides of chicken with flour, tapping off any excess.
Next, dip them into the eggs.
Finally, dredge them in the breadcrumbs (both sides). Shake off any excess.
Add enough Colavita olive oil to a heavy skillet so that it is about ¼” high. Heat the oil over medium-high heat. Test to see if the oil is hot enough by adding a few breadcrumbs to the oil. If they sizzle, you are ready to pan fry.
Working in 2 batches, cook cutlets, adding additional oil to pan between batches if necessary, until golden brown and cooked through, about 4 minutes per side.
Transfer cutlets onto the prepared baking sheet
Spoon the Colavita Strained Tomatoes over the top of the cutlets.
Then place the mozzarella on top of the tomato sauce.
Sprinkle on the grated Parmesan over the mozzarella.
Place the chicken under the broiler and cook just until cheese is melted and bubbling, about 4 minutes.
Remove from the oven and sprinkle on the fresh parsley. Serve immediately.