Prep the Chicken: Slice each breast horizontally to make 4 thin cutlets. If needed, lightly pound to even thickness (about 1/2 inch). Pat dry. Season both sides with salt, pepper, and a light sprinkle of garlic powder.

Heat the Oven: Preheat to 425°F (220°C). Line a sheet pan with parchment or foil. Set a wire rack on top if you have one. Spray lightly with olive oil.

Set Up Breading: In one shallow bowl, whisk egg whites until frothy. In a second bowl, mix panko, 2 tablespoons grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, a pinch of salt, and red pepper flakes if using.

Bread the Cutlets: Dip each piece in egg white, letting excess drip off. Press into the panko mix, coating evenly. Press crumbs on firmly for better crunch.

Bake Until Crispy: Place on the prepared rack or pan. Spray the tops lightly with olive oil. Bake 12–15 minutes, flipping once halfway. The coating should be golden and the chicken nearly cooked through.

Add Sauce and Cheese: Spoon 2–3 tablespoons marinara over each cutlet. Top with a modest sprinkle of mozzarella and the remaining Parmesan.

Melt and Finish: Return to the oven for 5–7 minutes, or until cheese is melted and bubbly and the chicken reaches 165°F (74°C). Broil for 1 minute for extra browning if you like.

Garnish and Serve: Sprinkle with chopped basil or parsley. Serve with a crisp salad, roasted vegetables, or a small portion of whole-wheat pasta or zoodles.