Preheat the oven to 450 F, and lightly grease a 7x11-inch baking dish with non-stick spray.
Make the breading: combine the breadcrumbs and ¼ cup parmesan cheese in a shallow dish.
Beat two eggs in a separate shallow dish.
Make the filling: combine the chopped spinach, ricotta cheese, ¼ cup parmesan cheese, ¼ cup chopped fresh mozzarella, Italian seasoning, red pepper flakes, dry minced onion, and garlic powder in a medium-sized bowl.
Pound the chicken cutlets thin, season them with salt and pepper, and spread about 2 tbsp of filling on each cutlet. Roll them up and dip them in the beaten egg until fully covered.
Transfer to the dish with the breadcrumbs and roll them until fully covered.
Place them on the prepared baking dish and bake for 25 mins.
Remove from the oven, spoon the marinara sauce evenly on top and place a slice of fresh mozzarella over each cutlet.
Bake for an additional 3 minutes or until the cheese melts.