In a shallow baking dish, combine the breadcrumbs with the parsley, garlic powder, salt and pepper.

In a small bowl, whisk together the eggs.

Dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.

Heat the oil in a heavy pan.

Add the chicken cutlets to the hot oil and allow them to cook in the oil 4 minutes on each side until they are golden brown.

Spray a 9X13 casserole dish with non-stick cooking spray.

Spread about half of the homemade marinara sauce to the bottom of the casserole dish.

Once the chicken cutlets are browned on both sides, place them in the pan on top of the marinara sauce.

Divide the remaining marinara sauce on top of each browned chicken cutlet.

Add the mozzarella cheese to the top of each chicken cutlet.

Sprinkle Parmesan cheese on top.

Bake in a preheated 400 degree oven for 10 to 12 minutes, or until the mozzarella cheese starts to bubble.