• Preheat the oven to 425 degrees F.
• Place chicken breasts between two sheets of heavy plastic or in a resealable freezer bag. Place on a level surface and pound the chicken with a meat mallet to about ½ inch thick.
• Remove the chicken from the plastic and season both sides with salt and pepper.
• Mix the flour, salt, black pepper, onion, and garlic powder in a wide and shallow bowl.
• Whisk the eggs with a pinch of salt and pepper in another wide and shallow bowl.
• Place the bread crumbs and parmesan cheese in another wide bowl.
• Dredge each breast in flour, shake off the excess; dip in egg and let any extra drip off; then coat both sides of each breast with bread crumbs. Leave the chicken to rest for 10 to 15 minutes.
• Heat a large saute pan over medium-high heat and add about half an inch of vegetable oil. Heat until it begins to shimmer. Carefully place the breaded chicken cutlets into the oil (Don't overcrowd them).
• Fry until golden, about 2 minutes per side. Remove from pan and transfer to a baking sheet.

The Sauce

• Heat oil in a medium-sized pot, add the chopped onion and cook until translucent—about 3 minutes.
• Stir in the minced garlic and cook for another 30 seconds stirring frequently.
• Add the tomato sauce, bay leaf, parsley flakes, salt, and pepper to taste.
• Cover with a lid and let the sauce simmer for about 5 to 8 minutes or until the sauce has thickened slightly. Adjust salt and pepper if needed.

The Topping

• Top each breast with some Tomato Sauce (about 2 tablespoons each), then sprinkle equal amounts of shredded mozzarella cheese over the sauce, followed by the parmesan cheese.
• Bake in the preheated oven until the chicken is cooked through and the cheese is browned and bubbly, about 5 to 8 minutes.
• Remove from the oven and garnish with basil or parsley leaves.