Begin by prepping your boneless skinless chicken breasts. Butterfly each breast, then place it between two pieces of plastic wrap and pound to a uniform thickness of about ¼ inch.

Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.

Create your breading station by arranging three shallow bowls. In the first bowl, add whole wheat flour. In the second, whisk together eggs until frothy. In the third, mix whole wheat bread crumbs with grated Parmesan cheese, black pepper, dried basil, and dried parsley.

Dredge each chicken cutlet in the flour, dip it into the egg mixture, and press it firmly into the bread crumb mixture. Repeat for all cutlets.

Arrange the breaded chicken cutlets on the parchment-lined baking sheet and bake for 15 minutes. Flip each cutlet and bake for another 15 minutes.

Remove the chicken from the oven and spoon marinara sauce over each cutlet. Top with shredded mozzarella cheese and broil for about 2 minutes until cheese is melted.

Serve hot over whole wheat pasta or alongside a salad.