Butterfly and pound chicken breasts. To do this, slice the chicken breasts in half lengthwise (like a book!). Place in between plastic wrap and use a meat tenderizer to pound the chicken until it is about ¼ inch thick. This is important and skipping this step will result in undercooked, tough chicken. You should wind up with 6 cutlets.
Preheat your oven to 425°F and prepare a parchment-lined baking sheet.
Set out 3 large shallow bowls.
In the first bowl add whole wheat flour.
In the second bowl, crack and whisk eggs.

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In the third bowl, mix together bread crumbs, parmesan cheese, salt, pepper, dried basil, and dried parsley.
Form an assembly line with your bowls. Take your chicken cutlet and cover in flour, then dip in egg, then dip in the bread crumb mixture. You can press gently to make sure the cutlets are coated. Repeat for all cutlets.
Place breaded cutlets on a baking sheet. Bake at 425°F for 15 minutes, flip the cutlets and bake for another 15 minutes.
After the chicken has been baking for 30 minutes, top each cutlet with about ¼ cup tomato sauce and ¼ cup shredded mozzarella. Return to the oven and set to broil for about 2 minutes until the cheese is melted.
Serve over pasta or a salad.