Prep oven & chicken. Heat oven to 425°F. Pat chicken dry, season generously on both sides with salt and pepper.
Set up breading station. Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko + ¼ cup parmesan + garlic powder + oregano.
Bread the cutlets. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko mixture. Set on a rack while you heat the oil.
Fry. Heat oil in the skillet over medium-high until shimmering (about 350°F). Fry cutlets per side until deep golden. Work in batches; don't crowd the pan.
Top & bake. Spoon ½ cup marinara into the bottom of an oven-safe dish. Lay cutlets in, top each with more sauce, mozzarella, and the remaining parmesan.
Bake. until cheese is bubbly and lightly browned. Broil for color if needed.
Rest & garnish. Let rest . Tear basil over the top and serve with extra sauce on the side.