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Preheat oven to 400 degrees. Combine bread crumbs and 1/2 cup Parmigiano-Reggiano in shallow bowl. Put flour and eggs in separate shallow bowls.
Place chicken between triple layers of plastic wrap; pound with meat mallet to flatten to 1/4 inch. Peel plastic; season cutlets with salt and pepper. Coat completely with flour; dip in egg, then coat in crumbs.
Heat oil in pan on stovetop on MED-HIGH until oil faintly smokes. Add 2 chicken breasts; cook, about 3 min, until edges are golden. Turn over; cook, about 3 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into chicken). Remove from pan; drain on paper towels. Repeat with remaining chicken.
Place chicken on parchment paper-lined baking sheet. Spread each with 2 Tbsp sauce; top with 2 Tbsp shredded cheese and 1 tsp Parmigiano-Reggiano. Bake, about 8 min, until cheese melts.
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