Start by slicing the chicken breasts horizontally. Thin cutlets help the dish bake quickly without drying out.
In one bowl, whisk the eggs. In another bowl, mix the breadcrumbs, parmesan, garlic powder, oregano, paprika, salt, and black pepper.
Dip each chicken cutlet into the egg mixture, then press it firmly into the breadcrumb mixture. Make sure the coating sticks to every side.
Place each breaded piece on a wire rack set over a baking sheet.
Give each piece a quick spray of olive oil or a tiny drizzle.
Bake at 220°C / 425°F for 18–20 minutes. The coating should be nicely browned and crisp, and the chicken should be fully cooked.
Spoon a small amount of marinara on each piece — just enough to coat the center. Sprinkle mozzarella generously over the top. Return the chicken to the oven for another 5–7 minutes until the cheese melts and bubbles.
Top with fresh basil and serve immediately. The combination of crispy chicken, gooey cheese, and warm tomato sauce is unbeatable. I
