Heat the oven to 400°F and bring a large pot of salted water to a boil. If the chicken cutlets are uneven, gently pound them to an even thickness of about 1/2 inch, then season both sides with the divided salt and pepper.

Set up three shallow dishes for breading. Place the flour in the first dish, beat the eggs in the second, and combine the breadcrumbs with the finely grated Parmesan in the third.

Coat each chicken cutlet in flour, shaking off the excess. Dip it into the beaten egg, then press it firmly into the breadcrumb and Parmesan mixture until both sides are well covered.

Heat the olive oil in a large oven-safe skillet over medium to medium-high heat. Fry the breaded chicken for about 2–3 minutes per side, working in batches if needed, until the coating is golden brown.

Spread about 1 cup of marinara sauce in the bottom of a baking dish or oven-safe skillet. Arrange the browned chicken over the sauce, spoon the remaining marinara over the cutlets, and top with the mozzarella.

Bake for 15–20 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F. For a more browned cheese topping, broil briefly at the end while watching closely.

While the chicken bakes, cook the penne according to the package directions until al dente, usually 9–11 minutes. Drain the pasta and toss it with a small amount of marinara sauce.

Serve the chicken Parmesan over or alongside the penne. Finish with chopped parsley or basil and additional grated Parmesan before serving.