In a shallow bowl, whisk together the eggs, grated garlic, chopped parsley, salt, and pepper. Dip each chicken cutlet into the mixture and place in a shallow dish. Marinate for 15–45 minutes.

In another shallow bowl, combine the panko, breadcrumbs, Parmesan, dried basil, dried oregano, garlic powder, and a pinch of salt.

Lift each chicken cutlet from the egg mixture and press firmly into the breadcrumb mixture, coating all sides evenly.

Heat the avocado oil in a large skillet over medium-high heat. When hot and shimmering, fry the chicken 4–5 minutes per side, until golden and crispy. Transfer to the prepared baking sheet.

Spoon about ¼ cup marinara sauce over each cutlet, then top with shredded mozzarella.

Bake for 17–20 minutes, or until cooked through (165°F internal temperature) and the cheese is melted and bubbly.

Finish with fresh parsley or basil and serve warm. Enjoy!