In a small bowl, mix together garlic powder, onion powder, oregano, salt and pepper.
Butterfly each chicken breast by placing one hand firmly on top. Use a sharp knife to cut through the middle. With half of seasoning mix, season both sides of the chicken pieces.
Set up three shallow bowls. In the first bowl add flour. In the scond bowl, beat two eggs. And in the first bowl, mix together remaining seasoning mix, panko breadcrumbs, and parmesan cheese.
One piece of chicken at a time, coat both sides with flour, shaking off excess. Then dip both sides into the egg, followed by the bread crumbs. Repeat with remaining pieces of chicken
In a large skillet or cast iron, heat up about 2-3 tbsp oil. Once hot, place chicken in to pan fry for about for about 2-4 minutes on each side, until golden brown and internal temperature reaches 165℉. Remove to a wire rack and repeat with remaining chicken.
To serve, place chicken cutlets down first, then spoon caprese over top. Add extra basil leaves on top and drizzle balsamic glaze for garnish. To keep chicken cutlets crispy, wait to top with the tomatoes until you're ready to serve.