Preheat the oven to 400 F.
Use paper towels to pat the chicken completely dry. Cut the chicken breast in half, and then place each half in between two large pieces of wax paper. Use the flat surface of a meat mallet (or a rolling pin) to gently pound the chicken until each half is ½” thick, then set aside.
Combine the flour, cornstarch, two teaspoons of Kinder’s® Master Salt Seasoning, and cracked black pepper in a large, shallow dish. Whisk to combine evenly.
Combine the egg, ¼ tsp. Kinder’s® Master Salt Seasoning, and heavy cream in a separate shallow dish. Set near the dish with the dry ingredients.
Coat one piece of chicken completely in the dry ingredients. Shake off any excess, then coat the chicken in the egg mixture. Coat a second time with the dry ingredients, and set on a baking sheet lined with a wire baking rack. Repeat with the second piece of chicken. Allow to rest for at least five minutes.
While the chicken is resting, heat olive oil in a large saute pan or skillet over medium-high heat.
Once oil is hot and shimmering, cook each chicken piece until browned and crispy, about two minutes per side. (While the chicken cooks, quickly clean the baking sheet with the wire rack.) Return to back to the wire rack.
Spoon about ¼ cup of marinara over each chicken piece, then top each with about ¼ cup of shredded mozzarella.
Bake the chicken at 400 F for 15-17 minutes, until cooked through. Remove from the oven, and divide the shredded parmesan over the chicken. NOTE: Five minutes before chicken is done baking, pop the prosciutto into the oven to crisp up.