Preheat an oven to 220°C, set up a dredging station with three bowls: one with flour, the second with an egg beaten with a touch of water, and the third with seasoned panko breadcrumbs.

Pound chicken breasts to 1/2 inch thick then dip chicken into flour, egg, and then bread crumb mixture until coated.

Preheat oil in a large pan and lightly fry chicken on each side, about 4 minutes per side.

Place 300 ml of marinara sauce in the bottom of a rectangular baking dish, add browned chicken and top with heaping spoonfuls of marinara sauce, mozzarella, and parmesan.

Bake 20-25 minutes or until the cheese begins to brown and bubble and serve hot over pasta.