1-Make the tomato sauce: Sauté chopped onion in olive oil until soft, add 3 minced garlic cloves and cook 30 seconds, then stir in 2 cups passata, 1 tsp oregano, ½ tsp basil, salt, and pepper; simmer 15-20 minutes.

2-Pound the chicken: Place each breast between plastic wrap, pound to even ½-inch thickness, then season both sides with salt, pepper, garlic powder, and onion powder.

3-Set up the dredging station: Bowl 1: ½ cup flour with salt & pepper; Bowl 2: 2 beaten eggs with 2 tbsp water, 1 minced garlic clove, and 1 tbsp chopped parsley; Bowl 3: 1 cup panko, ½ cup Italian breadcrumbs, and ½ cup grated Parmesan.

4-Double coat the chicken: Dredge in flour, shake off excess; dip in egg mixture, let excess drip; press into breadcrumbs, then dip in egg and breadcrumbs a second time for an extra-thick crust.

5-Fry until golden: Heat ½ inch oil to 350°F, fry in batches 3-4 minutes per side until deep golden brown; transfer to a wire rack over a baking sheet to keep crisp.

6-Assemble and bake: Preheat oven to 430°F (220°C). Place fried chicken on a clean wire rack, spoon about 2 tbsp sauce over each, top with mozzarella slices and a sprinkle of Parmesan; bake 8-10 minutes until bubbly and edges lightly browned.

7-Rest and serve: Let rest 2 minutes, then serve with spaghetti, salad, or garlic bread; garnish with fresh basil.