Instructions

• Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
• Place 2 1/2 cups panko breadcrumbs on a rimmed baking sheet.
• Drizzle with 3 tablespoons of the olive oil, season with 1/2 teaspoon of the kosher salt, and toss to combine.
• Spread into an even layer.
• Bake, stirring halfway through, until the panko is golden brown, 8 to 10 minutes total.
• Meanwhile, pick the leaves from 1/2 medium bunch fresh parsley, finely chop until you have 3 tablespoons, and place in a large bowl.
• Finely grate 5 ounces Parmesan cheese (about 1 1/4 cups); add 1 cup to the bowl of parsley and reserve the remaining for sprinkling.
• When the panko is ready, let cool slightly.
• Scrape into the bowl with the parsley, add 1/2 teaspoon garlic powder, and stir to combine.
• Wipe the baking sheet clean with paper towels.
• Drizzle that baking sheet and a second rimmed baking sheet with the remaining 2 tablespoons olive oil (1 tablespoon each).
• Brush to evenly coat each baking sheet with oil.
• Place 4 large eggs in a shallow bowl and whisk until smooth.
• Place 1/3 cup all-purpose flour in a second shallow bowl.
• Pat 2 pounds thin-sliced chicken cutlets dry with paper towels.
• Season all over with the remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
• Working with one chicken cutlet at a time, coat the cutlet completely in the flour.
• Dip the floured cutlet in the egg mixture, turning a few times until completely coated and letting the excess egg drip back into the bowl.
• Place the cutlet in the panko mixture and use your hands to pat the mixture onto the chicken.
• Place in a single layer on the baking sheets.
• Bake for 8 minutes.
• Flip the chicken cutlets.
• Return to the oven, rotating the baking sheets between racks.
• Bake until just cooked through, 6 to 9 minutes more.
• Meanwhile, very thinly slice 12 ounces fresh mozzarella cheese.
• Remove baking sheets from the oven.
• Switch the oven to broil on high.
• Transfer all the chicken onto one of the baking sheets, slightly overlapping them as needed.
• Spoon heaping 1/4 cup marinara sauce over each cutlet, leaving the edges uncovered (save the remaining marinara for another use).
• Top with the mozzarella and sprinkle with the remaining Parmesan.
• Broil on the upper rack until the cheeses on top are melted and bubbly, 5 to 8 minutes.
• Pick the leaves from 1 small bunch fresh basil and thinly slice until you have 1/2 packed cup.
• Garnish the chicken with the basil and red pepper flakes if desired.