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Chicken Parmesan

    2 quarts oil, for deep-frying
    1 tablespoon kosher salt
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cracked black pepper
    4 (6 oz.) pieces boneless, skinless chicken breast (pounded thin)
    3 tablespoons freshly chopped parsley leaves
    2 cups panko bread crumbs
    1/4 cup all-purpose flour
    2 eggs, slightly beaten
    1 quart favorite store-bought marinara sauce
    8 slices mozzarella cheese

  White Sauce:
    1 teaspoon chopped fresh garlic
    1 cup heavy cream
    1/4 cup butter
    1 tablespoon chopped fresh parsley leaves
    Salt and freshly ground black pepper

  White Sauce: Heat the garlic and heavy cream in a medium saucepan,
 until simmering. Turn off heat, add butter, and whisk vigorously
 until fully incorporated. Add 1 tablespoon fresh parsley and season
 with salt and pepper.

  Chicken: Heat oil to 350F. Mix all seasonings together then divide
 into 2 parts. Season chicken breast with half of the seasoning on
 both sides. Add half of remaining seasoning and 3 tablespoons of
 chopped fresh parsley to bread crumbs and mix. Dip chicken in flour,
 then in eggs, then in bread crumbs. Fry chicken until golden brown,
 about 3 to 5 minutes). Simmer the marinara sauce in saucepan over
 medium heat. Place 2 slices of mozzarella cheese on each breast.
 Pour the warmed marinara sauce over the cheese, drizzle with White
 Sauce and serve.