Preheat the oven to 400 degrees.
Start by making the gluten free breaded chicken cutlets. Place the chicken breasts between pieces of plastic wrap, and using a meat mallet, pound the chicken breasts until about ½ inch thick. You can also use a sharp knife to cut the chicken breasts in half to make cutlets.
Salt and pepper the chicken cutlets.
Next, put together your dredging station. Place the gluten-free flour on a plate or shallow bowl. In a second shallow bowl, mix the eggs and milk, and in the last bowl, combine the breadcrumbs, parmesan cheese, and seasonings to make the italian breadcrumb mixture.
Dip one chicken cutlet into the flour, shaking off any excess flour. Then dip it into the egg mixture, and last, dip it into the breadcrumb mixture.
Set the breaded chicken on a plate and continue with the rest of the chicken cutlets. Discard any unused flour, breadcrumbs, and egg mixture.
Over medium-high heat, heat the olive oil in a large, heavy-bottom saucepan until hot and shimmering. This means the oil is hot but not smoking hot.
Fry the breaded chicken cutlets in the hot oil. Don't crowd the pan, so if you can only fit 1-2 cutlets at a time in the pan, that's fine. Cook the chicken for 4-5 minutes on each side until the coating is golden brown.
Remove the cutlets from the pan and place them on a plate while you cook the rest of the chicken.
Spread about ½ cup or so of sauce on the bottom of a 9x13 baking dish. You don't want a lot of sauce because this can cause the crispy coating to come off the chicken. Use just enough sauce to cover the bottom of the dish lightly.
Place each breaded chicken cutlet on the sauce and then spoon the rest of the sauce over each chicken breast. Again, you don't want to use a lot of sauce because gluten-free breadcrumbs can become mushy when submerged in too much sauce.
Sprinkle the mozzarella cheese over the chicken.
Bake for 15 - 20 minutes or until cheese melts and the sauce, and chicken are hot. If you want the cheese to brown a little, place it under the broiler and broil for 1-2 minutes. Sprinkle with fresh basil or parsely.
Serve over your favorite gluten-free pasta with extra sauce if desired.