Instructions

1. Add the tomato-garlic sauce to a saucepan set over medium heat. When it is hot reduce the heat to low, cover and simmer while cooking the chicken.
2. Using a sharp, thin knife, slice the chicken breasts in half horizontally into cutlets. If necessary, flatten to an equal thickness. Blot each cutlet with paper towels to remove the moisture.
3. Set up a breading station with 3 shallow dishes. Combine the flour to the first dish. Whisk together the eggs in the second dish, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper in the third plate.   
4. Working with one chicken breast at a time, add it to the flour mixture coating it on both sides, then dip it into the egg wash, then into the bread crumb-Parmesan mixture, pressing down lightly so the breadcrumbs adhere. Place the coated chicken filet on a plate and proceed with the remaining filets. 
5. In a large skillet set over medium-high, heat 2 tablespoons of oil until it begins to shimmer. Place 2 of the prepared cutlets in the skillet and cook for 3 minutes. Do not move the chicken!
6. After 3 minutes, gently nudge the chicken with a spatula. If it does not loosen, continue to cook for another 30 seconds. If the cutlet is crisp on the bottom it will move easily. Flip it over and cook the other side for 3 more minutes. Transfer the chicken breasts to a parchment-lined baking sheet and proceed with the remaining 2 uncooked chicken breasts.
7. When all the cutlets are cooked and on the parchment paper, add 2-3 tablespoons of tomato sauce on each cutlet, then add 2-3 tablespoons of Mozzarella cheese, covering most of the sauce.
8. Turn the oven to broil and raise the rack to its highest level. 
9. Transfer the baking sheet to the oven and broil until the cheese melts, about 1-2 minutes. It is ok if it begins to get toasty. Use a meat thermometer to check for doneness of 165°F. 
10. Garnish with fresh chopped parsley and serve with spaghetti or your desired side.