Preheat the oven to 400° F with a rack in the center position. Grab three shallow bowls, or rimmed plates, large enough to fit your chicken breast. In one bowl beat the eggs until smooth. In the second bowl, place the flour. In the third bowl, combine the panko, breadcrumbs and Parmesan. In a small bowl mix together the garlic powder, sea salt, pepper, and Italian seasoning. Season the chicken all over with the seasoning. Using 1 chicken cutlet at a time, dredge in the flour and gently shake off excess, then dip in the egg, letting the excess drip off, then place in the bread crumb mixture, gently pressing to coat completely on both sides. Repeat with the remaining chicken cutlets. Heat ¼ cup of the oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add 3 chicken breast cutlets and cook until golden brown, about 2 minutes per side. Transfer to a baking sheet. Add the remaining ¼ cup oil and heat until glistening. Repeat the process with the remaining chicken and transfer to the baking sheet. Top each piece of chicken with ¼ cup of marinara sauce and 2 slices each of the mozzarella. Bake in the oven until the chicken is cooked through, and the cheese is melted, about 10-14 minutes. Chicken is done when the thickest part of the chicken reads 165°F with an instant read thermometer. Garnish with basil, extra Parmesan, and red pepper flakes if using.