Heat the marinara sauce in a pot over low heat.

Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound them into cutlets about 1/4 inch thick. If the chicken breasts are over 1 inch thick, slice them in half horizontally before pounding. Season both sides with salt and ground black pepper.

Preheat the oven to 350°F.

Prepare a dredging station. You will need three shallow bowls or pie plates, as well as a wire rack on top of a baking sheet. Place the flour in the first bowl. In the second bowl, add the eggs and water, and beat to combine into a uniform mixture. In the third bowl, add the Italian breadcrumbs and 3/4 cup Parmesan cheese. Stir to combine so you have a uniform mixture.

First, dredge a chicken cutlet in flour and shake off the excess. Dip the floured chicken into the egg mixture, coat both sides, and shake off the excess. Finally, dredge the chicken in the breadcrumb and Parmesan cheese mixture. Coat well on both sides. Then place the breaded chicken cutlet onto the wire rack. Repeat for all cutlets.

Pour enough oil into a large skillet to cover the bottom of the pan by 1/2 inch. Heat the oil to 350°F.

Cook the chicken for 3 to 4 minutes on each side, or until the breading is golden brown. The chicken is cooked through when it has reached an internal temperature of 165°F. Remove the cooked chicken from the oil and drain any excess oil from the chicken.

Place the cooked chicken into a baking dish. Top with the marinara sauce, followed by the mozzarella.

Bake for 5 to 10 minutes or until the cheese melts.

Garnish with chopped parsley and the remaining Parmesan to serve.