Heat the oven to 400°F (200°C). Line a baking sheet or lightly grease a baking dish so the chicken can be assembled without sticking.

Slice each chicken breast horizontally into two thinner cutlets, creating four pieces. Pound them to an even thickness of about ¼–½ inch, then season both sides with the divided kosher salt and black pepper.

Prepare three shallow bowls. Season the flour with a small amount of the divided salt and pepper, beat the eggs in the second bowl, and combine the breadcrumbs with Parmesan, Italian seasoning, and garlic powder in the third.

Coat each cutlet in flour and shake off the excess. Dip it into the beaten egg, then press it firmly into the breadcrumb-Parmesan mixture until the entire surface is covered.

Let the breaded cutlets sit for 5–10 minutes while the oil heats. This brief rest helps the coating adhere and is especially useful when using panko breadcrumbs.

Heat the ¼ cup oil in a large skillet over medium to medium-high heat. Fry the cutlets for about 2–3 minutes per side, turning once, until the coating is golden; they do not need to be fully cooked yet.

Spread a thin layer of marinara in the prepared baking dish and arrange the browned chicken on top. Spoon a modest amount of additional marinara over each cutlet, then cover with 1–1½ cups of shredded low-moisture mozzarella.

Bake for 15–20 minutes, until the cheese is melted and the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Rest the chicken for 5 minutes, then garnish with chopped basil or parsley and serve.