1-Preheat the Oven: Crank your oven to 400°F and lightly grease a rimmed baking sheet or 9×13-inch dish.

2-Make the Egg Mixture: Whisk eggs, grated garlic, chopped parsley, and a pinch each of salt and pepper; dip chicken cutlets, then marinate in the mixture for 15–45 minutes.

3-Prepare the Crispy Breading: Combine panko, traditional breadcrumbs, grated Parmesan, dried basil, dried oregano, garlic powder, and 1/4 teaspoon salt in a shallow bowl.

4-Bread the Chicken: Press each cutlet firmly into the breadcrumb mixture on both sides to form a thick, even coating; let rest for 5 minutes before frying.

5-Pan Fry the Chicken: Heat avocado oil in a large skillet over medium-high until shimmering; fry cutlets in a single layer for 4–5 minutes per side until deep golden brown, working in batches if needed.

6-Add Sauce and Cheese: Spoon about 1/4 cup marinara sauce onto the center of each cutlet, leaving crispy edges exposed; top generously with shredded mozzarella.

7-Bake: Bake at 400°F for 17–20 minutes, until the internal temperature reaches 165°F and the cheese is melted, bubbly, and starting to brown.