Preheat oven to 450°F (230°C). Line a baking sheet with foil and spray or oil lightly; set aside. Lay out a sheet of parchment for resting breaded chicken.
Place each chicken breast half between plastic wrap or parchment and pound to an even 1/4–1/2 inch thickness with a meat mallet or rolling pin; set aside.
Set up three shallow dishes: bowl 1 with 1/3 cup flour; bowl 2 with the beaten eggs; bowl 3 with panko, 3/4 cup grated Parmesan, 1/2 tsp each dried parsley, dried basil, salt, paprika, onion powder, garlic powder, and 1/4 tsp pepper, mixing to combine.
Working one cutlet at a time, dredge in flour, shake off excess, dip in egg, then press into the panko mixture until evenly coated. Place breaded cutlets on the parchment and let rest 15 minutes.
While chicken rests, make the 5-minute marinara: combine crushed tomatoes, 1/2 tbsp sugar, 1/2 tbsp chicken bouillon, 1 tsp each garlic powder, onion powder, dried basil, 1/2 tsp each dried oregano, dried thyme, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes in a medium saucepan. Bring to a simmer over medium-high, then lower heat and cook 5 minutes, stirring occasionally. Keep warm.
Heat butter and olive oil in a large skillet over medium-high until shimmering, then reduce slightly to maintain a medium frying temperature. Fry 2–3 cutlets at a time until deep golden and crisp, about 3–4 minutes per side. Transfer to the prepared baking sheet.
Spoon about 1/4–1/3 cup marinara over each fried cutlet, top with two slices of mozzarella and sprinkle with 1/4 cup grated Parmesan divided among the cutlets.
Bake in the preheated 450°F oven 10–15 minutes, until chicken is cooked through and cheese is melted. Garnish with chopped fresh basil and serve with remaining marinara if desired.
