Preheat oven to 450 degrees F (230 degrees C), then make the sauce. In a medium sauce pan over medium heat, add Olive Oil (3 tablespoon) and let it get hot. Add Onion (1) and cook stirring occasionally for 3-5 minutes. Add Garlic (3 clove) and cook for 30 second or so.
Add Crushed Tomatoes (1 can). Rinse the can with a little water, and add it to the pan. Stir and bring to a simmer. Add Crushed Red Pepper Flakes (1/4 teaspoon), Salt (to taste), Granulated Sugar (1/2 teaspoon), Freshly Ground Black Pepper (to taste) and stir. Cover and lower heat to low. Cook for 15-20 minutes. Stir in Fresh Basil Leaf (6) and add more seasonings if needed.
In a shallow bowl whisk Egg (2). In another shallow bowl add Breadcrumbs (1 cup), Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste), Freshly Ground Black Pepper (to taste) and combine.
Season Chicken Cutlet (1.5 pound) with Salt (to taste) and Freshly Ground Black Pepper (to taste). Coat them with All-Purpose Flour (1/2 cup). Dip each piece of chicken in the eggs then in the breadcrumbs, coat well and set aside on a plate.
Fried chicken cutlets in Frying Oil (to taste) over medium-high heat until they crisp up, 2 minutes or so per side. Remove to a clean plate.
Place the chicken in a baking dish or baking sheet. Add the marinara sauce on each piece of chicken and spread. Add Provolone Cheese Slices (to taste) and Grated Parmesan Cheese (to taste).
Bake in the preheated oven for 15 minutes. Serve hot.