In a medium saucepan over medium heat, warm 2 tablespoons of olive oil for pan frying. Add the minced cloves garlic minced and cook, stirring, for about 1 minute until fragrant — don't let it brown. Pour in the 1 can crushed tomatoes, then stir in the 1 tsp dried basil, 1 tsp kosher salt, and ¼ tsp red pepper flakes (if using). Add the 1 tsp sugar to balance acidity if your tomatoes taste sharp. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Set aside.

Preheat your oven to 400°F. Pat the 4 boneless skinless chicken breasts halved horizontally into cutlets cutlets completely dry with paper towels — this is key for the breading to stick. Season both sides evenly with 1 tsp kosher salt, ½ tsp black pepper freshly ground, and ½ tsp garlic powder.

Set up a 3-stage breading station: shallow dish 1 with the ¾ cup all-purpose flour, shallow dish 2 with the beaten eggs, and shallow dish 3 with the 1 cup Italian-style breadcrumbs mixed together with the grated Parmesan cheese finely grated, 1 tsp dried oregano, and ½ tsp garlic powder. Working one cutlet at a time, dredge in ¾ cup all-purpose flour (shake off excess), dip in 2 eggs (let excess drip off), then press firmly into the breadcrumb mixture on both sides to coat fully.

Heat the ⅓ cup olive oil for pan frying in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed (don't crowd the pan), add the breaded cutlets and cook for 3–4 minutes per side until deep golden brown and crispy. Transfer cooked cutlets to a wire rack. Pour off any excess oil from the skillet, leaving just a thin coating.

Return all the browned cutlets to the skillet (or transfer to a baking dish). Spoon about 2–3 tablespoons of marinara sauce onto the center of each cutlet — don't smother the edges, so the breading stays crispy. Divide the 1 ½ cups low-moisture mozzarella shredded evenly over the sauce, then sprinkle the remaining Parmesan cheese finely grated on top.

Transfer the skillet or baking dish to the preheated oven and bake for 15–18 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots, and the 4 boneless skinless chicken breasts halved horizontally into cutlets registers 165°F at its thickest point on an instant-read meat thermometer.

Let the 4 boneless skinless chicken breasts halved horizontally into cutlets rest for 2–3 minutes out of the oven. Scatter fresh torn 1 tsp dried basil over the top. Serve immediately with extra warm marinara on the side, over pasta, or alongside a green salad and crusty bread.