1½ cups marinara sauce (store- bought or use recipe for simple tomato sauce on page 26), divided
2½ ounces parmesan
6 ounces mozzarella, well-chilled*
4 6- to 8-ounce boneless, skinless chicken breasts, pounded to ½-inch thickness
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup unbleached, all-purpose flour
2 large eggs
1 recipe (12⁄3 cups) seasoned breadcrumbs (page 18)
¼ to ½ cup olive oil, divided
2 tablespoons thinly sliced
(chiffonade) basil
*it is best to put the mozzarella in the freezer for about 10, but no more than 15 minutes prior to shredding.