Slice each chicken breast in half horizontally to create thinner cutlets.

Place the cutlets between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness.

Season both sides with salt, pepper, garlic powder, and onion powder.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and combine the breadcrumbs, Parmesan cheese, and chopped basil in a third dish.

Dredge each chicken cutlet in flour, shaking off the excess.

Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat the olive oil over medium heat.

Add the breaded chicken cutlets and cook for about 4-5 minutes per side, or until golden brown and cooked through.

Remove the cutlets from the skillet and place them on a baking sheet.

Spoon a little marinara sauce over each cutlet and sprinkle with shredded mozzarella cheese.

Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.

Serve immediately with additional marinara sauce on the side.