Preheat oven to 375°F (190°C). Prepare a baking dish with a light coating of cooking spray.
In a shallow dish, combine breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
In another shallow dish, whisk eggs. Dip each chicken cutlet in the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Transfer to the prepared baking dish.
Top each chicken cutlet with tomato sauce, spreading evenly. Then, sprinkle with shredded mozzarella cheese and Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves, if desired. Serve hot with spaghetti or your favorite side dish.
It was okay. The chicken was a little dry, even though I didn't overcook it. The sauce was good, but nothing special. Maybe I'll try a different type of breadcrumb next time to get a crispier crust.
