As the marinara simmers, bread and fry the chicken. First, preheat oven to 425ºF.
Prepare a breading station of 3 plates with lips or shallow bowls. The first plate will have the flour. The second plate will have beaten eggs. The third plate will have the bread crumbs combined with the freshly grated parmesan cheese. Season the bread crumbs with salt and pepper.
Season the chicken all over with salt and pepper. Heat oil in the wide, deep cast iron pot over medium heat. Individually dredge each chicken cutlet in flour, then dip into the eggs, and then the bread crumbs. Ensure the chicken is well-coated with bread crumbs. Transfer the chicken to a platter.
Once the oil sizzles with a drop of water, place the chicken cutlets (2-3 at a time...do not overcrowd the pot) in the pot. Cook for 4-5 minutes per side until crispy and golden. The chicken does not need to be cooked through at this stage. After the chicken is crispy and browned, transfer to a paper towel-lined plate. Continue on until all of the chicken is fried.