For the tomato sauce, in a pot, toast the garlic in EVOO until golden

Add the onions and cook until soft

While the onions are cooking down, add the granulated garlic and oregano, season with salt and pepper and stir to release their aromatics

Next, add the tomato paste and cook until it turns a lighter rust color

Add the tomatoes, bring to a boil, then very gently simmer on low for 3 hours, stirring occasionally

For the fried chicken breasts, preheat the oven to 400°F

Thoroughly dry the chicken breasts with a paper towel

Working with one at a time, place a breast between 2 pieces of plastic and flatten by pounding to an even ½ inch thickness

Repeat with remaining breasts

Generously season both sides of the chicken breasts with salt and pepper

Put the flour in a large shallow bowl

Whisk together the eggs and place in a large shallow bowl

Place the breadcrumbs in another large shallow bowl

Dip a piece of chicken in the flour, shaking off any excess

Next, dip in the egg wash, making sure to coat completely and let any excess drain off

Lastly, dip in the breadcrumbs, pressing to coat evenly

Repeat the process with the remaining pieces

Heat ½ cup of the vegetable oil in a 12-inch nonstick skillet over medium-high heat

Once the oil is shimmering, carefully place 2 pieces of chicken in the pan and fry until the first side is golden brown and crispy, 2 to 3 minutes

Turn down the heat to medium, flip the chicken and cook until golden brown

Transfer the chicken to a paper towel-lined plate to briefly drain the excess oil, then place on a wire cooling rack set on top of a sheet pan

Discard the excess oil and wipe the pan clean

Add the remaining ½ cup oil and repeat the same process with the remaining 2 pieces of chicken

For building the chicken Parmigiana, line a 13" x 9" baking pan with some tomato sauce and top with the fried chicken

Equally distribute more tomato sauce over the chicken and top with the sliced mozzarella followed by the mozzarella cubes

Bake until the cheese is melted and chicken has an internal temperature of 165°F, 10 to 12 minutes

Turn the oven to broil and broil the cheese until lightly browned

Top with more warmed tomato sauce, if you like

Generously top with shaved Parmesan and finish with parsley