If your chicken breasts are thick, carefully slice them in half horizontally to create thinner cutlets. Pat dry and season both sides with salt and pepper.

Place the flour in one shallow bowl.

In a second bowl, whisk together the eggs and milk.

In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.

Dredge each piece of chicken in the flour, then dip into the egg mixture, and finally coat well with the breadcrumb mixture.

Heat about ¼ inch of olive oil in a large skillet over medium heat.

Cook each piece for about 3–4 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage since it will finish baking.

Transfer the chicken to a paper towel-lined plate.

Preheat your oven to 400°F (200°C).

Spread a small amount of marinara sauce in the bottom of a baking dish.

Arrange the chicken pieces on top.

Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and lightly golden.

If you'd like extra browning, broil for the last 2–3 minutes.