Make a breading assembly line with three separate dishes. Pour the flour in a dish then season with garlic powder, sea salt, and freshly cracked pepper, to taste; mix until well combined. Beat the eggs together in a bowl; whisk well. Combine the Italian panko crumbs together in a separate dish with the parmesan; mix well.
Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half.
Dredge the chicken by dipping each piece of chicken completely in the flour, followed by the egg, and lastly the Panko/Parmesan mixture. Set on a plate and repeat with the remaining pieces of chicken. Place the plate in the refrigerator for 30 minutes. Side Note: Don’t skip this step because it helps the breading stay adhered to the chicken.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Cook the chicken by heating the vegetable oil in a large skillet over medium-high heat. Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown. Flip the chicken over and continue to cook for another 3 minutes, or until golden brown. Cook the chicken in batches, if needed.
Remove chicken from the skillet and place on the prepared baking sheet. Spoon a bit of homemade marinara sauce on each piece of chicken followed by some shredded mozzarella cheese.
Bake in the oven for 5-7 minutes, or until the cheese is melted & gooey. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.