1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper.
3. In another dish, beat the eggs until smooth.
4. Mix the panko breadcrumbs and Parmesan cheese in a third dish.
5. Coat each chicken breast in the flour mixture, shaking off any excess.
6. Dip the chicken into the eggs, allowing any excess to drip off, then coat with the breadcrumb mixture.
7. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side.
8. Transfer the chicken to the prepared baking sheet. Top each piece with marinara sauce and sprinkle with mozzarella cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden.
10. Garnish with fresh basil if desired and serve hot.

Cooking this dish, I’m reminded of my abuela’s wisdom: trust your instincts. If it looks golden and smells heavenly, you’re on the right track!