• Preheat the oven to 450 °F
• Place chicken cutlets between 2 pieces of wax paper or plastic wrap. Using a flat tenderizer or rolling pin pound the cutlets until they are about ¼ in thick.
  
• In a shallow bowl, beat the eggs. In another shallow bowl or small casserole add the bread crumbs, panko, herbs and salt and pepper. Mix well.
• One at a time, dip the chicken cutlets in egg using one hand (wet hand) and then in the crumb mixture with the other hand (dry hand). This keeps the breading from getting glued to your hands instead of the chicken. After each one is breaded, place on a large platter.
• At this point you can place in the refrigerator until ready to put the casserole together. It can help the breading stick to the chicken better.
• When ready to cook, pour the olive oil in a rimmed cookie sheet large enough for all of the chicken pieces. Place in the oven until oil is very hot. Remove and arrange the chicken carefully on the pan. It should sizzle and you may have to puzzle piece them together.
• Place pan in oven for 8-10 minutes until chicken browns on the pan side. Flip the chicken pieces and place back in the oven for 8-10 more minutes or until chicken is crisp and golden brown. Keep an eye on it so not to overcook. Remove from pan to paper towels on the platter. Reduce heat of oven to 350 °F

Build the Casserole

• In a large casserole, ladle just enough sauce to coat the bottom, about ¼ cup. Add half of the chicken, coat with 1 cup of sauce and spread ½ of the cheese. Layer the other half of the chicken, sauce and cheese.
  
• Cover with foil and place in 350 °F oven for 20 minutes or until bubbling. Remove foil and let cheese brown slightly, about 10 minutes. Careful not to let it get too brown. I have a tendency to do this as you can tell from the picture because by that time I'm into a nice Italian red wine!
• Let sit for 5-10 minutes before serving. Enjoy!