Pat the chicken breasts dry. If they are thick, slice them in half horizontally to make cutlets, or pound to even thickness about 1/2 inch. Season both sides with salt and pepper.

In the first bowl, beat the 2 large eggs.

In the second bowl, mix gluten-free breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, onion powder, and a little salt and pepper. Reserve a dry plate for the breaded cutlets.

Dip each chicken breast first into the egg, then press into the breadcrumb mix until well coated. Shake off excess and place on the dry plate.

Heat a thin layer of olive oil in a large skillet over medium heat. Add the breaded cutlets and cook 3–4 minutes per side until golden brown. Use a meat thermometer to check for 165°F internal temperature.

Preheat the oven to 375°F if finishing in the oven. Place the browned cutlets in an oven-safe dish or on a baking sheet. Spoon about 2 tablespoons or more of gluten-free marinara sauce over each cutlet. Top with shredded mozzarella and a little extra Parmesan if you like.

Bake in the oven for 8–12 minutes until the cheese melts and bubbles and the chicken reaches 165°F. If using an air fryer, cook at 360°F for 6–8 minutes until cheese melts and edges crisp.

Let the chicken rest for 2–3 minutes before serving. Garnish with fresh basil if desired.