*Preheat an oven to 450 degrees 

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

1. Beat eggs in a shallow bowl and set aside.
2. Mix bread crumbs and 3/4 cup of Parmesan cheese in a separate bowl adding your garlic powder, minced onion and italian seasoning 
3. Put flour on plate or in a bowl.  After flattening the chicken and seasoning it with salt and pepper dredge through the flour making sure to coat both sides.  Set aside on plate
4. Dip flour coated chicken breast in beaten eggs.
5. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. 
6. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 4 minutes on each side. The chicken will finish cooking in the oven.
7. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese,  Sprinkle 1 to 2 tablespoons of Parmesan cheese on top of mozzarella 
8. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees 
9. Remove from oven and serve