Preheat your oven to 400°F.

Slice each chicken breast in half horizontally to create thinner cutlets. Place them between two sheets of plastic wrap and pound them to about ½ inch thick using a meat mallet or rolling pin.

Set up a breading station: In one shallow dish, place the flour mixed with salt, pepper, garlic powder, and oregano. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.

Dredge each chicken cutlet in the flour mixture, shaking off the excess. Dip it into the beaten eggs, then coat it with breadcrumbs, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken cutlets on top, then spoon more marinara sauce over each cutlet. Sprinkle mozzarella and Parmesan cheese evenly over the sauce.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes for a golden top.

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.