Prep the chicken. Slice each chicken breast horizontally to make two cutlets. Place between sheets of plastic wrap and pound to about 1/2-inch thickness. This helps the chicken cook quickly and stay tender.

Season well. Sprinkle both sides with salt and pepper. Don’t skip this step—seasoning at the start ensures flavor all the way through.

Set up your breading station. Put flour in one shallow dish. Whisk eggs in a second dish. In a third dish, mix breadcrumbs, 1/4 cup grated Parmesan, garlic powder, a pinch of salt, and pepper.

Coat the chicken. Dredge each cutlet in flour (shake off excess), dip in egg, then press into the breadcrumb mixture. Make sure each piece is fully coated for an even crust.

Pan-fry until golden. Heat olive oil in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side, until deep golden and nearly cooked through. Work in batches so you don’t crowd the pan.

Warm the marinara. In a small saucepan, heat the marinara over low heat. Warm sauce blends better with the chicken and cheese and helps keep the crust crisp.

Assemble. Preheat the oven to 425°F (220°C). Place the cutlets on a baking sheet. Spoon a thin layer of marinara over each piece—don’t drown them. Top with mozzarella and the remaining Parmesan.

Bake to finish. Bake for 8–10 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F (74°C). If you like browned spots, broil for 1–2 minutes at the end.

Garnish and serve. Sprinkle with fresh basil. Serve over spaghetti, alongside a green salad, or with crusty bread to soak up the sauce.