Slice the chicken breasts in half horizontally to create thinner cutlets. Place them between sheets of plastic wrap and gently pound them until they are evenly thin. This step is important because it helps the chicken cook evenly and stay juicy.

Season both sides with salt, black pepper, garlic powder, and Italian seasoning.

Prepare three shallow bowls.

Bowl one: flour

Bowl two: whisked eggs mixed with milk

Bowl three: panko breadcrumbs mixed with parmesan cheese

Dip each chicken piece into flour first, then egg mixture, then breadcrumbs. Press gently so the coating sticks well.

Heat olive oil in a large skillet over medium heat.

Carefully place the breaded chicken into the pan and cook for about 4 minutes per side until golden brown and crispy. Do not overcrowd the pan.

Transfer the cooked chicken to a wire rack or paper towel-lined plate.

In the same pan, add olive oil and sauté onions until soft. Add minced garlic and cook for about 30 seconds until fragrant.

Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper.

Let the sauce simmer for about 10 minutes until slightly thickened. Add fresh basil near the end for extra flavor.

Preheat the oven to 425°F.

Spread a small amount of sauce in the baking dish. Place the crispy chicken cutlets on top.

Spoon sauce over each piece, but do not completely cover the crispy coating. You want some crunch to remain.

Top each cutlet with mozzarella cheese and parmesan cheese.

Step 6: Bake Until Bubbling

Bake for 15 to 18 minutes until the cheese is melted, bubbly, and slightly golden.

Garnish with fresh parsley before serving.