Set up your breading station so that everything is prepared. Start with a light coating of the flour on the chicken. Then, immediately place into the egg mixture and finally, evenly coat with the panko parmesan mixture. Complete breading all pieces of chicken before proceeding.
Heat a non stick skillet with 1-2 tablespoons of oil. The better the non stick pan, the less oil you will need but add more if needed. I pan fry in two batches, just until both sides are golden and crisp. The chicken does not have to be fully cooked at this point, as it still has some cooking to do in the oven.
Place just enough sauce to coat the bottom of an oven safe baking pan and add the chicken on top. Cover with a bit more of the sauce.
Next, add the shredded mozzarella and a bit more parmesan. Sprinkle with chopped parsley.
Bake until the chicken reaches 165 degrees with an oven thermometer and remove to a cooling rack. That sauce is hot, so allow a few minutes before enjoying. Serve with spaghetti or mashed potatoes.