Prep the chicken: Halve each chicken breast horizontally to make 4 thin cutlets. Pat dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Set up the breading station: In one shallow bowl, beat the egg. In a second bowl, mix whole-wheat breadcrumbs, panko, 2 tablespoons grated Parmesan, Italian seasoning, and smoked paprika if using.

Coat the chicken: Dip each cutlet in the egg, letting excess drip off. Press into the breadcrumb mixture until fully coated. Place on a parchment-lined baking sheet. Lightly spray the tops with olive oil spray.

Bake until crisp: Bake at 425°F (220°C) for 12–15 minutes, flipping once halfway. The coating should be golden and the chicken nearly cooked through. If you prefer extra crunch, switch to broil on high for 1–2 minutes per side, watching closely.

Warm the sauce: While chicken bakes, warm marinara in a small saucepan with 2 minced garlic cloves and a pinch of red pepper flakes if you like heat. Simmer for 5 minutes to bloom the flavors. Taste and adjust salt.

Top and melt: Spoon about 2 tablespoons of sauce over each cutlet. Sprinkle evenly with mozzarella and the remaining Parmesan. Return to the oven and bake 3–5 minutes, just until the cheese melts and bubbles. Broil briefly for light browning if desired.

Finish and serve: Let rest 2 minutes. Garnish with torn basil or chopped parsley. Serve with extra warm sauce on the side and your choice of whole-wheat pasta, roasted vegetables, or a crisp salad.