1-Prepare the chicken: Pound each chicken breast between plastic wrap to an even 1/2 inch thickness.

2-Set up the breading station: Arrange three shallow bowls—flour seasoned with salt and pepper, egg wash (eggs, water, garlic powder, parsley, onion powder), and breadcrumb mix (Panko, Italian breadcrumbs, Parmesan, garlic powder).

3-Bread the chicken: Dredge each cutlet in flour, dip into egg wash, coat in breadcrumb mixture, then repeat egg and breadcrumb steps for a double-coated crust.

4-Rest the breaded cutlets: Place breaded cutlets on a tray and let rest at room temperature for 10–15 minutes so the coating adheres.

5-Make the tomato sauce: Sauté diced onion in olive oil until softened, add minced garlic, stir in passata, dried Italian herbs, and salt, and simmer for 10–15 minutes until slightly thickened.

6-Fry the chicken: Heat 1/2 inch of neutral oil to 350°F, fry each cutlet for 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F, then transfer to a wire rack to drain.

7-Assemble the dish: Spread a thin layer of marinara in a baking dish, place fried cutlets, spoon about 1/3 cup sauce over each, and layer fresh mozzarella slices and a sprinkle of Parmesan.

8-Bake and serve: Bake at 430°F (220°C) for 15–20 minutes until cheese is bubbly and crust edges are crunchy, then rest for 5 minutes before serving.