Preheat the oven to 425°F. Season both sides of the chicken cutlets with the salt and black pepper.
Place the flour in one shallow dish and the buttermilk in a second. Combine the panko breadcrumbs, Italian-style breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
Coat each chicken cutlet lightly in flour, dip it thoroughly in the buttermilk, then press it into the breadcrumb mixture until generously coated on both sides.
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 2 to 3 minutes per side, until crisp and golden, then transfer to a baking dish.
Spoon a modest amount of marinara sauce over each cutlet so the breading remains crisp. Top with the mozzarella and remaining Parmesan cheese.
Bake for 10 to 14 minutes, until the chicken is cooked through and the cheese is melted and bubbling. Broil briefly at the end only if additional browning is desired.
Sprinkle with fresh basil and serve immediately with additional warm marinara sauce on the side.
