Preheat the oven to 400F or 200C. Cut the chicken breasts in half and pound with a mallet to 1/3-inch thickness. Season both sides of the chicken breasts with ½ teaspoon of salt and ½ teaspoon of ground black pepper, or to your tastes. Set aside.
Place the gluten-free all-purpose flour, salt, ground black pepper, garlic powder, and italian seasoning in a shallow bowl. Whisk to combine.
Add the eggs to a second bowl. Whisk until combined.
Add the gluten-free breadcrumbs and 1/3 cup of the parmesan cheese to a third bowl. Whisk to combine.
Dip the chicken breast cutlets first in the gluten-free flour mixture, making sure all sides are coated. Shake off any excess.
Then, place the chicken breast into the egg mixture, let any excess drip off.
Finally, cover in the gluten-free breadcrumb mixture, making sure it's completely covered and no bare spots remain. Press the breadcrumbs into the chicken if need be to make sure it adheres.
Add the vegetable oil to a skillet over medium to medium-high heat. Let the oil heat for a few minutes until very hot. Place the breaded chicken into the hot oil. Cook for 4-5 minutes on each side, until golden and cooked through to an internal temperature of 165F or 74C.
Place the chicken on a baking sheet.
Top each piece of chicken with a few tablespoons of marinara sauce, leaving some part of the chicken free of sauce.
Then, top with fresh mozzarella cheese and sprinkle with the remaining 1/3 cup of parmesan cheese.
Bake at 400F for 10 minutes, until the cheese is melted. Alternatively, you can place the chicken cutlets in your air fryer at 400F for 3-4 minutes, until the cheese is melted and bubbling. Top with fresh parsley or basil if desired and serve immediately.