Look over your chicken breast cutlets and make sure they are evenly sized. Pound out any areas that are thicker.

In a shallow bowl add flour, kosher salt, and black pepper. Stir to combine.

Next to the flour add the whisked eggs to a shallow dish and the panko breadcrumbs to a different shallow dish. At this point, you should have 3 shallow containers full of coating ingredients.

Coat the cutlets in flour and shake off any excess flour.

Dip the floured cutlet into the whisked eggs and coat in panko breadcrumbs. Continue until all the cutlets have been coated.

In a large 12-inch skillet add 4 tablespoons of olive oil and set over medium heat.

When the oil is hot add the cutlets and cook until golden brown. About 5 minutes per side depending on size and thickness. You may have to cook the cutlets in two batches depending on size.

After the cutlets have been cooked add them to a baking sheet and place the thinly sliced mozzarella on the top.

Place the sheet pan under the broil to help melt the cheese, about 5 minutes. Keep an eye on the chicken as it can burn quickly.

While the cheese is melting, wipe out the skillet you used to cook the chicken, add the remaining 2 tablespoons of olive oil, and set over medium-high heat.

When the oil is hot add the tomatoes and the garlic. Saute until the tomatoes just start to soften. Season with kosher salt and black pepper.

Add the spiralized zucchini (zoodles) to the tomato mixture and toss to combine. Remove from heat.

To serve divide the zucchini/tomato mixture between 4 plates and top each plate with 1 chicken breast. Sprinkle with fresh basil and Parmesan cheese.

Leftovers can be easily stored in airtight containers and kept in the refrigerator for up to 4 days.