Place breadcrumbs in a shallow bowl. Add oregano, lemon rind and garlic powder. Season with salt and pepper. Set aside.

Crack egg into another bowl. Whisk. Set aside.

Place flour in another bowl. Set aside.

Using a sharp knife, cut chicken horizontally into two equal halves. If the chicken pieces are too thick, use a meat mallet or rolling pin to pound them.

Working with one slice of chicken breast at a time, dredge in flour, shaking off excess, dip in egg, and coat in panko breadcrumbs, pressing the crumbs gently onto the chicken. Transfer chicken to a baking sheet.

Heat oil in a large skillet or frying pan over medium-high heat. Place chicken breasts in a single layer. Cook until golden brown on both sides and cooked through, about 8-10 minutes. Cook chicken in batches if needed. Drain on a paper towel. Set aside.

Prepare tomato sauce or marinara sauce following the recipe instructions. Set aside.

Preheat oven to 200 C / 400 F.

Add half of marinara sauce to the base of a 9x13” baking pan. Arrange chicken in a single layer. Top with remaining sauce, parmesan and mozzarella. Bake for 10-12 minutes or until cheese is melted. Garnish with chopped parsley.

Serve with salad or pasta.