Place the flour in a shallow dish.
In a second shallow dish, whisk together the eggs and water until combined.
In a third shallow dish, combine the breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the breaded chicken cutlets to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to low and pour marinara sauce into the skillet, spreading it evenly.
Return the chicken cutlets to the skillet on top of the marinara sauce.
Sprinkle mozzarella cheese and the remaining 1/4 cup Parmesan cheese evenly over the chicken.
Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh basil leaves.
Serve hot with your favorite pasta or a side salad.