Pat the chicken breast cutlets thoroughly dry with a

paper towel. Season both sides evenly with salt, black pepper, garlic

powder, and Italian seasoning.

Heat 1 tablespoon of olive oil in a large, oven-safe

cast-iron skillet over medium-high heat. Add the chicken cutlets and

sear undisturbed for 4-5 minutes per side until a beautiful golden-brown

crust forms. Transfer the chicken to a clean plate (it will finish

cooking in the sauce).

Reduce the heat to medium and add the remaining

1 tablespoon of olive oil to the same skillet. Add the chopped onion

and cook for 3 minutes until soft and translucent, using a wooden spoon

to scrape up the browned bits from the bottom of the pan. Stir in the

minced garlic and cook for 1 minute until fragrant. Pour in the crushed

tomatoes, dried oregano, and red pepper flakes. Let the sauce simmer

gently for 5 minutes to thicken. Season with salt and pepper to taste.

Nestle the seared chicken cutlets and their rested

juices back into the simmering sauce. Spoon a little sauce over the

top of each cutlet, then cover each piece generously with the fresh

mozzarella cheese.

Place the skillet under the oven broiler on high

for 2-3 minutes until the mozzarella is completely melted, bubbly,

and features gorgeous toasted golden-brown spots. Carefully remove

from the oven, garnish with fresh basil or parsley, and serve hot.