Trim any excess fat from the chicken breasts. If breasts are thick, slice each breast horizontally to make 2 thinner cutlets or pound to about 1/2 inch thickness between plastic wrap using a meat mallet or rolling pin. Pat dry with paper towels.

Set up breading station

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk the eggs with the 2 tablespoons milk. In a third shallow bowl, combine breadcrumbs, grated Parmesan, remaining 1/2 tsp salt, 1/4 tsp pepper and dried oregano.

Bread the cutlets

Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack or plate while heating oil.

Pan-fry chicken

Pour vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F if using a thermometer). Add breaded cutlets in a single layer (do not overcrowd). Fry 3-4 minutes per side until golden brown and an instant-read thermometer reads 160°F in the thickest part. Transfer to a paper-towel-lined plate. (They will finish cooking in the oven with sauce and cheese.)

Tomato Sauce & Topping

Make quick tomato sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring, until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the tomato sauce and tomato paste, then add dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons water. Simmer gently 6-8 minutes to blend flavors. Taste and add up to 1/4 teaspoon sugar if the sauce tastes too acidic. Keep warm.

Assemble cutlets with sauce and cheese

Preheat oven broiler (or oven to 400°F if you prefer baking). Place fried chicken cutlets on a baking sheet or oven-safe dish. Spoon about 2-3 tablespoons of tomato sauce over each cutlet, spreading to cover most of the surface. Sprinkle roughly 1/4 cup shredded mozzarella over each sauced cutlet.

Broil or bake until cheese is melted, bubbly and beginning to brown, about 2-4 minutes under a broiler (watch closely) or 6-8 minutes at 400°F. The internal temperature should reach 165°F and sauce should be hot.

Assembly & Serve

Toast buns (optional)

While the cheese melts, lightly butter the cut sides of the buns. Toast them in a skillet over medium heat or under the broiler 1-2 minutes until golden.

Build the sandwiches

Place one sauced, cheesy chicken cutlet on the bottom half of each toasted bun. Spoon any extra warm tomato sauce from the pan over the chicken if desired. Top with fresh basil leaves if using, then place the bun top.

Serve

Serve immediately while hot. Recommend pairing with a simple salad or fries. Leftover chicken can be refrigerated for up to 3 days.