Heat the oil in a large skillet over medium high heat.
To prepare the chicken place the two beaten eggs into a shallow bowl. Dip each cutlet into the egg, then into the breadcrumbs. Transfer each cutlet to the hot skillet. Cook the chicken until golden brown, about four minutes per side. It may take two cycles to cook the chicken. Transfer the chicken to a platter to cool. Then chop each chicken cutlet into cubes.
Preheat the oven to 375°F. In a bowl, combine the ricotta, 2 cups mozzarella and the Parmesan cheese. Mix well.
Spray a 9 x 13 inch baking pan with cooking spray. Pour 1 1/2 cup of marinara into the bottom of the pan. Top with three lasagna noodles. Spread 1/3 of the cheese mixture followed by 2 cups of the chopped chicken and 1 1/2 cup of sauce. Repeat the layer. For the final layer, top with three noodles, the remaining cheese mixture and the last of the sauce. Sprinkle the top of the lasagna with one cup of mozzarella cheese.
Cover with foil and bake for 40 minutes. Remove the foil for the last 5 minutes of cooking time. Let stand for 10 minutes before serving.