Skillet Chicken Parmesan

Pat dry chicken breast then slice chicken breast into halves length wise, producing 4 pieces of thin chicken cutlets. If chicken cutlets are still thick, use a meat ponder to pond it thinner.
Prepare two bowls. In the first bowl, whisk together eggs, garlic powder, salt and pepper. In the second bowl, mix together breadcrumbs and grated parmesan cheese.
Dip chicken cutlet into egg mixture, coat generously and evenly, then coat it again in breadcrumb mixture. Repeat this step for all the remaining chicken cutlets.
Heat vegetable oil in skillet under medium high heat until it is sizzling hot. Place chicken cutlets onto skillet (avoid overlapping - pan fry in two batches if needed). Let one side of the chicken cutlet cook until it is golden brown, flip and cook the other side.
Once internal temperature of the chicken reaches 165℉, turn off heat.
Immediately (see Note 2) spread a thin layer of marinara sauce to the top of each piece of chicken cutlets, then top with shredded mozzarella cheese.
Cover skillet until cheese is completely melted. Optional: garnish with chopped fresh basil.
Serve and enjoy!