Heat the oven to 425°F (218°C). Place a rimmed sheet pan inside to preheat. A hot pan helps crisp the crust.
Pat chicken dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Set up three shallow bowls: flour in the first; beaten egg in the second; breadcrumbs and Parmesan mixed with 1 tablespoon olive oil in the third.
Dredge each piece in flour, shake off excess.
Dip into the egg wash, letting extra drip off.
Press into the breadcrumb mixture, coating well. Firmly press to help crumbs adhere.
Carefully remove the hot sheet pan and coat lightly with cooking spray.
Place breaded cutlets on the pan. Bake for 10–12 minutes, flipping halfway, until golden and nearly cooked through (internal temp should read about 155–160°F before saucing).
While chicken bakes, warm 1 tablespoon olive oil in a saucepan over medium heat.
Add garlic; cook 30–60 seconds until fragrant.
Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Stir in fresh basil.
Spoon a thin layer of marinara over each cutlet. Top with mozzarella and a sprinkle of Parmesan.
Return to the oven and switch to broil. Broil 1–3 minutes until cheese melts and browns in spots, and chicken reaches 165°F.
Rest 3 minutes. Plate over whole-wheat pasta or veggie noodles. Add extra sauce and torn basil.
