Preheat the oven to 350 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with cooking spray.

In a shallow platter or plate, whisk the eggs. In a separate platter or plate whisk together the breadcrumbs, flour, italian seasoning, salt, and pepper. Have a third plate ready to hold the breaded chicken.

One cutlet at a time, dip the chicken in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.

Place the egg coated chicken cutlet in the cheese and flour mixture, coat all sided completely. Place the breaded chicken onto the empty plate.

In a large skillet, heat the vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 4-5 minutes per side, just enough to brown each side.

Pour half of the marinara sauce into your prepared baking dish, place each breaded chicken breast into the baking dish in an even layer. Pour the remaining sauce over the chicken.

Sprinkle the mozzarella and parmesan cheese on top of the sauce covered chicken. Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 20-30 minutes. The internal temperature of the chicken needs to reach 165 degrees fahrenheit.

While the chicken is baking, cook the pasta according to the package instructions.

Remove the chicken from the oven and serve over the cooked pasta.