Whisk eggs in a pie pan or shallow bowl and set aside.
Mix together the gluten-free flour and cornstarch in a pie pan or shallow dish.
Mix together the gluten-free bread crumbs, 1/2 cup of grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning in a pie pan or shallow bowl.
Season the chicken with salt and pepper and dredge in chicken in the gluten-free flour mixture on both sides.
Dip the gluten-free flour-coated chicken breast into the whisked eggs. Then Dip chicken into the gluten-free breadcrumb mixture to evenly coat on both sides. Repeat for each chicken cutlet.
Heat the olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer the chicken to a greased baking dish. Top each chicken breast with 2 tablespoons of the marinara sauce.
Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and parmesan cheese.
Bake for 15- 20 minutes, until the cheese is browned and bubbly and the chicken breasts and the chicken is completely cooked through. An instant-read thermometer inserted into the center should read at least 165°F.
Save leftovers in an airtight container and refigerate.
Video
Notes
For Dairy-Free: Use your favorite dairy-free cheese. I like Violife dairy-free mozzarella shreds and Follow Your Heart dairy-free parmesan cheese.
Reheat leftovers in the microwave or in the oven at 350°F for 10 minutes, or until heated thoroughly.