Rinse and trim chicken breasts then cut into cutlets.
Season both sides with salt and pepper then set aside.
Collect four plates for breading station: one for flour, one for beaten eggs, one for mixture of breadcrumbs and ½ cup Parmesan cheese, and one to hold chicken once it is breaded. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Begin by placing one cutlet into flour, turn to coat completely then pat cutlet to remove all excess flour.
Next, dip cutlet into beaten egg, turn to coat completely and allow excess to drip off before transferring to breadcrumb mixture.
Then place cutlet in breadcrumb mixture, turn to cover both sides and press lightly to adhere breadcrumbs to chicken. Place breaded cutlet on fourth plate and reserve.
Repeat steps with remaining cutlets.
Heat ¼ cup extra virgin olive oil in large skillet over medium heat. Fry prepared chicken cutlets until golden brown on both sides (3-4 minutes per side), working in batches if necessary, and set aside.
Assemble final dish by coating the bottom of a 9" x 13" casserole dish with enough sauce to cover completely.
Place the fried chicken cutlets into casserole dish on top of the sauce and cover chicken with remaining tomato sauce and sprinkle with chopped basil.
Place a slice of mozzarella on top of each piece of chicken then sprinkle with Parmesan cheese.
Bake 12-15 minutes until cheese is melted and sauce is bubbly. Allow to rest 5 minutes. Enjoy!
Notes
You can bread the chicken up to a day in advance to save a little time!