Preheat oven to 400 degrees and set an over safe cooking rack on a 13 x 9 cooking tray.
In a large skillet, heat vegetable oil over medium-high heat until hot and shimmering.
Pour Panko crumbs and grated Parmesan cheese in a large dipping bowl and whisk the eggs together with the onion powder and 1/2 teaspoon of salt in another.
Dredge the chicken cutlets through the whisked eggs on both sides, evenly coating them. Next, dredge the chicken through the breadcrumbs, lightly pressing down to make sure the cutlet is evenly coated on both sides. Set aside and follow this assembly with all of your chicken cutlets.
Add 2 or 3 cutlets to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned. When both sides have been cooked, remove cutlets to the cooking rack on the baking tray. Top each chicken cutlet with 2 or 3 slices of mozzarella cheese.
When all pieces have been fried and covered with cheese, place the cooking tray with the racks in your oven and bake for 15-20 minutes until cheese is melted the chicken is completely cooked through and no longer pink.
While your chicken is cooking, bring a large pot of water to boil. Add pasta and cook according to manufacturers instructions.Pour your favorite spaghetti or marinara sauce into a medium saucepan and warm over medium heat. When your chicken is cooked, remove from oven. Plate your pasta and sauce and add your chicken cutlet. Garnish with more sauce, more Parmesan and Italian parsley.