Prep the oven and pan. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Spray the rack lightly with cooking spray. The rack helps the chicken cook evenly and stay crisp.

Butterfly and flatten the chicken. Slice each chicken breast horizontally to make 4 even cutlets. If needed, pound gently to about 1/2-inch thickness. Even thickness = even cooking.

Season generously. Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Don’t skip this—seasoning the meat itself builds flavor from the start.

Set up the dredging station. Put the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix panko, parmesan, garlic powder, Italian seasoning, onion powder, and red pepper flakes.

Dredge the chicken. Coat each piece in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture so it sticks. Place breaded cutlets on the prepared rack.

Add a light oil finish. Drizzle or spray the tops with olive oil. This helps the crust turn golden and crisp in the oven.

Bake until almost done. Bake for 12–15 minutes, until the chicken is just cooked through (internal temp about 160°F). The coating should look set and lightly browned.

Add sauce and cheese. Spoon a few tablespoons of marinara over each cutlet (don’t drown it), then top with mozzarella and a sprinkle of parmesan.

Finish baking. Return to the oven for 5–7 minutes, until the cheese melts and bubbles. If you want some golden spots, broil for 1–2 minutes at the end. Watch closely so it doesn’t burn.

Rest and garnish. Let the chicken rest for 3–5 minutes. Top with torn basil or chopped parsley. Serve with extra warm marinara on the side.