Preheat oven to 400°F.
Sprinkle salt and pepper over both sides of the chicken cutlets. Set aside.
Set up a dredging station by placing the flour on a plate or in a dish large enough to fit at least one of the cutlets. In another bowl or pan add the eggs with the milk and lightly beat them together. Mix together the breadcrumbs, cheese, dried herbs, and 1 tsp of salt and transfer to a plate or another bowl or pan.
Working one cutlet at a time, dredge the chicken in the flour to fully coat, shaking off any excess. Dip into the egg wash and turn it over until fully coated. Allow excess egg to drip off. Add the cutlet to the breadcrumb mixture and turn it over to coat, using your fingers to help the mixture adhere to the chicken. Set on a large plate or platter, and continue this process with the remaining cutlets.
In a large skillet, heat the oil over medium heat. Add the butter and stir until melted.
Once the butter is bubbling, add the cutlets and cook them for about 8 minutes per side, or until they are a deep golden brown all over. You can do this in two skillets to expedite the cooking process. Don't overcrowd your pan! Transfer them to a plate lined with paper towels.
Meanwhile, in a medium saucepan, heat the marinara sauce over medium-high heat for 5 minutes, or until fully heated.
Transfer the cutlets to a baking sheet. Spoon on about a ¼ cup of the marinara over each cutlet. Sprinkle about 1 tbsp of the grated Parmesan on the marinara, and then place about ½ cup of the mozzarella on the top.
Place in the oven and bake until the cheese has melted and is gooey, about 5 to 7 minutes.
Serve with pasta and more marinara sauce. Garnish with parsley, if desired.