Prep the oven and pan. Heat the oven to 425°F (220°C). Lightly coat a 9x13-inch baking dish with cooking spray or a thin film of olive oil so nothing sticks.

Make even cutlets. If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets. You can also pound them to about 1/2-inch thickness for even cooking. Pat dry and season both sides with salt and pepper.

Mix the crunchy topping. In a bowl, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and a pinch of salt and pepper. Drizzle in the olive oil and toss until the crumbs are evenly coated and slightly clumpy.

Optional egg dip. Crack the egg in a shallow bowl and whisk. This helps the crumbs stick, but you can skip it if you prefer. Dip each cutlet lightly in egg, letting the excess drip off.

Coat the chicken. Press each cutlet into the breadcrumb mixture, coating the top evenly. You don’t need to cover both sides; a top crust keeps it light while still getting crispy.

Arrange and bake. Place the cutlets in the prepared dish, crumb-side up. Bake for 12–15 minutes, depending on thickness, until the chicken is almost cooked through and the topping starts to turn golden.

Add sauce and cheese. Spoon marinara over the center of each cutlet, leaving some edges exposed so the crumbs stay crisp. Sprinkle mozzarella over the sauce. Return to the oven for another 5–7 minutes, until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).

Broil for color. If you want extra browning, switch to broil for 1–2 minutes. Watch closely so it doesn’t burn.

Rest and garnish. Let the chicken sit for 3–5 minutes to reabsorb juices. Scatter chopped basil or parsley on top for freshness.

Serve smart. Pair with a green salad, steamed broccoli, roasted zucchini, or whole-wheat pasta for a complete meal.