Heat the oven to 425°F. Place a wire rack on a rimmed baking sheet and lightly oil or spray the rack.

Slice the chicken breasts horizontally into four cutlets. Cover with plastic wrap and pound each piece to an even thickness of about ½ inch, then season both sides with the remaining salt and pepper.

Set out three shallow bowls. Add flour to the first, beat the eggs with water or milk in the second, and combine panko, Parmesan, Italian seasoning, garlic powder, and the remaining salt and pepper in the third.

Coat each cutlet in flour and shake off excess. Dip it into the egg mixture, then press firmly into the seasoned panko-Parmesan mixture so the coating adheres.

Arrange the breaded cutlets on the prepared rack. Drizzle or lightly spray the breading with olive oil.

Bake for 15–18 minutes, turning once if desired, until the coating is browned and the chicken reaches about 155–160°F internally.

Spoon approximately ⅓ cup marinara over each cutlet and top evenly with mozzarella. Return the chicken to the oven for 5–8 minutes, until the cheese melts and the chicken reaches 165°F.

Garnish with chopped parsley or basil and serve immediately with pasta, salad, or vegetables.