Pre-heat oven to 400 °F.
Pound chicken until thin with meat mallet.
Mix panko with Italian seasoning.
Once chicken is pounded thin season chicken on both sides with salt and pepper.
Dredge each breast in the flour and tap off excess, then dip in the egg wash and let excess egg drip off, then dredge in the panko on both sides and place on wire rack.
Place one cup oil in cast iron pan or any sauté pan on medium high heat. Cook two fillets or breasts at a time until golden brown on both sides. Repeat with other two pieces.
Transfer to a parchment lined backing sheet and top each breast with marinara sauce until covered and repeat with the mozzarella.
Bake in the oven for about 5 to 7 minutes until cheese is melted and chicken is cooked through. Remove from the oven and garnish with chopped basil.
While chicken is in the oven boil asparagus for 1 minute. Strain water and pat asparagus dry.
In a separate sauté pan add 2 tbsp olive oil and fry garlic until golden. Add asparagus and warm through about 2 minutes.
Place chicken on plate and serve with asparagus.