Begin by placing each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to a uniform ½-inch thickness.

Pat the chicken dry with paper towels to remove excess moisture.

Arrange three shallow dishes in a row to create an efficient assembly line. In the first dish, combine the flour, ½ teaspoon salt, and ¼ teaspoon pepper. In the second dish, beat the eggs with 1 tablespoon water until fully combined.

In the third dish, mix the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, remaining salt, and pepper.

Dredge the chicken in the flour mixture, dip into the beaten eggs, and then press into the Parmesan-breadcrumb mixture. Place breaded chicken on a clean plate or wire rack.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Cook the breaded chicken pieces in hot oil for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F.

Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow it to rest for 2-3 minutes before serving.

Serve with warm marinara sauce and garnish with fresh basil leaves if desired.