Set a wire rack inside a rimmed baking sheet (you can put foil underneath for easy cleanup)
Set up your dredging station of 3 pie plates each for flour, egg and panko.
Whisk the flour with ½ teaspoon salt and ¼ teaspoon pepper.
Whisk the panko with ½ teaspoon salt and ¼ teaspoon pepper, 1 teaspoon garlic powder and ¼ cup grated Parmesan.
Whisk eggs.
Season chicken with salt and pepper.
Dredge the chicken 1 piece at a time, turning to coat. Shake to remove any excess. Dip the chicken in the egg mixture and press the seasoned panko on the chicken. Transfer to wire rack and repeat with the remaining chicken.
Refrigerate the chicken for 30 minutes and up to 12 hours if making ahead of time.
Heat ½ cup oil in a large skillet over medium-high heat. Add in 2-4 cutlets (do not overcrowd) and cook until the coating is golden brown, about 2 minutes per side; the chicken will not be fully cooked. Transfer to a wire rimmed baking sheet. Repeat with the remaining cutlets.
Preheat the broiler to High.
Add mozzarella on top of chicken cutlets and broil under the broiler until the cheese melts and starts to brown in spots, about 2 – 3 minutes.
Add the tomato sauce to 4 plates, top with two cutlets per plate and sprinkle shredded parmesan and fresh basil on top.
Serve with spaghetti or salad. Enjoy!