Slice each chicken breast in half horizontally to make 4 cutlets. Place between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.

Set up three shallow dishes: flour in the first; eggs beaten in the second; and in the third, combine the panko, Italian breadcrumbs, 1/2 cup of the Parmesan, garlic powder, oregano, and a pinch of salt.

Dredge each cutlet in flour and shake off the excess, then dip in egg, then press firmly into the breadcrumb mixture on both sides so it is fully coated.

Heat about 1/4 inch of oil in a large skillet over medium-high. Fry the cutlets until deep golden brown and crisp, 3–4 minutes per side, until cooked through (165°F). Work in batches so you do not crowd the pan. Drain on a wire rack — not paper towels — to keep the crust crisp.

Position an oven rack near the top and heat the broiler. Spread a thin layer of marinara across the bottom of a baking dish. Set the fried cutlets on top, then spoon just 1–2 tablespoons of sauce over the center of each, leaving the edges exposed so they stay crisp.

Top each cutlet with mozzarella and the remaining Parmesan. Broil 3–5 minutes, watching closely, until the cheese is melted, bubbling, and browned in spots.

Rest 2 minutes, then finish with torn fresh basil. Serve with extra warm marinara on the side and a pile of pasta.