Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness.
Place panko crumbs on a large plate and mix with the Italian seasoning and grated cheese. Set aside.
Place rice flour on a large plate, mix in salt and pepper. Set aside.
Beat eggs with water in a small bowl. Set aside.
Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
Dredge one chicken breast through the flour, then through the egg, then the panko crumbs.
Place in the heated skillet and cook until first side is brown and crispy.
Flip to the other side and continue cooking until no longer pink inside. Test by inserting a meat thermometer into the center of the chicken breast (165 degrees F.), or by cutting chicken in the center with a sharp knife.
Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves.
If you would like melted cheese, place cooked chicken on a baking sheet (one with sides) and pour on the sauce and place grated mozzarella cheese on top. Place in the oven under the broiler until cheese starts to bubble and melt.
The secret ingredient to this recipe is the rice flour. The rice flour sticks better than all-purpose flour, so your coating will not fall off.
Also makes awesome chicken tenders. Cut the chicken breasts into thin strips before you cook them, and serve with sauce on the side.
If you would like to make your own sauce, here is my Marinara Sauce recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best texture.