Prepare the chicken. Place each chicken breast half between two sheets of parchment paper and gently pound with a meat mallet until about ½-inch thick. This ensures even cooking and tender bites.

Set up the breading station. Place flour in a shallow dish. In another dish, whisk the eggs with water. In a third dish, combine breadcrumbs, ¼ cup Parmesan, garlic powder, oregano, salt, and pepper.

Bread the chicken. Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture, coating both sides. Lay breaded chicken on a plate.

Fry the chicken. Heat olive oil in a large skillet over medium-high heat. When hot, fry the chicken cutlets 3–4 minutes per side until golden brown and cooked through. Place on a paper towel–lined plate to drain.

Assemble the dish. Preheat oven to 400°F. Spread ½ cup marinara sauce in the bottom of a baking dish. Arrange chicken cutlets on top. Spoon 2–3 tablespoons marinara over each piece, then sprinkle evenly with mozzarella and the remaining Parmesan.

Bake until bubbly. Place the dish in the oven and bake 15 minutes, or until the cheese is melted and lightly golden.

Serve. Garnish with fresh basil and serve hot over pasta, with salad, or tucked into a sandwich roll.