Prep the oven and pan: Preheat to 425°F (220°C). Set a wire rack over a rimmed baking sheet and spray the rack with olive oil. This keeps the bottoms crispy and prevents sticking.

Prep the chicken: Slice each chicken breast horizontally to make 4 thin cutlets. Place them between sheets of parchment and pound to about 1/2 inch thick for even cooking.

Season well: Pat the cutlets dry. Sprinkle both sides with salt, pepper, garlic powder, and Italian seasoning. Seasoning now means better flavor later.

Set up the dredging station: Put flour in one shallow bowl. Beat the egg in a second bowl. Mix the whole wheat breadcrumbs, panko, and Parmesan in a third bowl.

Dredge the chicken: Coat each cutlet lightly in flour, shaking off excess. Dip in the egg, then press into the breadcrumb mixture until evenly coated. Place on the prepared rack.

Light oil for crispness: Mist the tops with olive oil spray. This helps the crust turn golden without deep-frying.

Bake the cutlets: Bake for 12–14 minutes, flipping halfway and misting the second side. They should be golden and read 160–165°F (71–74°C) on a meat thermometer.

Add sauce and cheese: Spoon about 2 tablespoons of marinara over each cutlet. Top with a modest layer of mozzarella.

Finish in the oven: Return to the oven for 3–5 minutes, just until the cheese melts and bubbles. If you want a light brown top, broil for 1–2 minutes, watching closely.

Garnish and serve: Let rest for 2 minutes. Sprinkle with torn basil and a squeeze of lemon if you like. Serve with a side salad, whole grain pasta, or roasted broccoli.