1-Toast the panko breadcrumbs: Melt butter in a skillet over medium heat, add panko, and stir until golden brown; set aside to cool. Alternatively, toast in the oven at 350°F.

2-Make the marinara sauce: Sauté diced onion in olive oil until soft, add garlic and cook until fragrant, then stir in tomato passata, oregano, chili flakes, sugar, salt, and pepper. Simmer 15-20 minutes, then mix in fresh basil.

3-Pound the chicken breasts: Place each breast between plastic wrap and pound to an even 1/2-inch thickness with a rolling pin or mallet.

4-Set up the breading station: In three bowls: combine flour, garlic powder, salt, and pepper; beat eggs with water; mix toasted panko, 1/2 cup Parmesan, oregano, and salt.

5-Dredge the chicken cutlets: Coat in flour, shake off excess; dip in egg; press firmly into panko-Parmesan mixture until fully coated.

6-Prepare the baking setup: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment, place a wire rack on top, arrange breaded cutlets, and spray both sides with cooking oil.

7-First bake: Bake the breaded chicken at 400°F for 15 minutes until coating is set and beginning to brown.

8-Add sauce and cheese: Spoon marinara over each cutlet, top with mozzarella slices, and sprinkle extra Parmesan.

9-Second bake: Bake at 400°F for 10-12 minutes until cheese is bubbly and browning; optionally broil on high for 1-2 minutes.

10-Check temperature and rest: Ensure internal temperature reaches 165°F with a thermometer, then let chicken rest on rack for 5 minutes.

11-Garnish and serve: Transfer to plates, garnish with fresh basil, and serve immediately while hot and crispy.