Prep the Chicken: Slice the chicken breasts horizontally (butterfly them) to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound them with a rolling pin or meat mallet until they are of even thickness (about ½ inch).

Set Up the Breading Station: Get three shallow bowls. Bowl 1: Mix the flour with salt, pepper, smoked paprika, and oregano. Bowl 2: Place the beaten eggs. Bowl 3: Mix the Panko breadcrumbs with the ½ cup of grated Parmesan cheese.

Bread the Chicken: Dredge each chicken cutlet in the flour (shake off excess), dip into the egg wash, and finally press firmly into the Panko-Parmesan mixture to coat evenly.

Fry the Chicken: Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets for 3 to 4 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate.

Make the Quick Marinara: In a separate saucepan, heat 2 tbsp olive oil. Sauté the onion and garlic for 3 minutes until soft. Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, add the sugar (if using), seasoning, and torn basil. Simmer for 5 to 10 minutes until thickened.

Assemble: Preheat your oven broiler (grill). Place the fried chicken cutlets on a baking sheet. Spoon a generous amount of the tomato sauce over the center of each piece of chicken (leaving the edges exposed to stay crispy).

Top with Cheese: Layer the slices of fresh mozzarella over the sauce and sprinkle with the remaining Parmesan cheese.

Broil: Place under the broiler for 3 to 5 minutes. Watch closely! You want the cheese melted and bubbling with golden spots, but do not let the breadcrumbs burn.

Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately.