Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer.
Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.
Top each cutlet with a dollop of marinara and shredded cheese and return to the oven. Cook until the cheese is melted, about 2 minutes. Serve with spaghetti, angel hair, or fettuccine noodles.
• Instead of garlic powder, use 1 clove of fresh garlic that's been pressed or very finely minced instead.
• Instead of Italian seasoned bread crumbs, use regular bread crumbs with 1 1/2 teaspoons Italian seasoning added to it.
• Instead of mayonnaise, use 4 tablespoons melted butter.