Step 1Arrange a rack in center of oven; preheat to 400°. Using a sharp knife, cut one chicken breast in half through thickest side parallel to cutting board to create 2 thin cutlets; season both sides with salt and pepper. Repeat with remaining chicken for a total of 8 cutlets.

Step 2Into a shallow bowl, add flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, mix Parmesan, oregano, garlic powder, and onion powder; season with salt and pepper.

Step 3Working one at a time, dip chicken into flour, then eggs, then Parmesan mixture, pressing to adhere.

Step 4In a large nonstick skillet over medium heat, heat ⅓ c. oil. Working in batches and adding more oil if needed, cook chicken, turning halfway through, until golden brown and cooked through, 2 to 3 minutes per side.

Step 5Arrange half of chicken cutlets in a 13” x 9” baking dish. Spread half of tomato sauce over and top with remaining chicken cutlets. Spread remaining tomato sauce over and top with mozzarella.

Step 6Bake until cheese is melted, 10 to 12 minutes.

Step 7Turn on broiler, if desired. Broil, watching closely, until cheese is golden brown in spots, about 3 minutes.

Step 8Top with basil and more Parmesan.