If chicken breasts are large or thick, cut in half lengthwise to make 8 thinner/smaller breasts to ensure even cooking. Season both sides of meat with salt and pepper.

In a bowl, whisk together the eggs and garlic salt.

In another bowl, combine the crackers and 1/2 cup of the Parmesan.

Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.

In a large skillet, heat oil and butter over medium heat. Working in batches, fry the chicken and cook until the cracker coating is crispy and golden brown, 3 to 4 minutes on each side. Remove to a sheet pan. Repeat until all chicken is browned.

Preheat the oven to 400°F. Bake chicken until cooked through.

Meanwhile, combine the remaining 1/2 cup of Parmesan with mayonnaise, and chopped parsley.

When the chicken is done, top with remaining mayo/cheese mixture and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes.

Serve hot with pasta and marinara sauce.