Center the oven rack; preheat the oven to 350°F. Beat the eggs in a pie plate. In a separate pie plate, combine the panko, garlic powder, onion powder, black pepper, and Parmesan cheese.
Dip each cutlet first in the beaten eggs, then in the panko mixture. Press down on each cutlet to insure the panko adheres. Transfer the cutlets to a greased or parchment-lined baking sheet, and drizzle the cutlets with a little extra-virgin olive oil.
Bake in the preheated oven until the chicken is done and the panko crisps and browns slightly -- usually 20 minutes. Don't overcook the chicken!
Remove the baking sheet from the oven. Spoon a tablespoon or two of the tomato sauce over each cutlet, and spread it out with the back of the spoon. Then dust each cutlet with the shredded mozzarella cheese.
Return the chicken to the oven, and let bake just until the cheese melts -- 2-5 minutes. Garnish with basil leaves, and serve hot over pasta, or, for the carb-conscience, with a side salad.