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Place the chicken onto a sheet tray. Season cutlets with salt and pepper.
To a ¼ sheet tray, add the panko, parm, oregano, salt and pepper. Stir until combined. To another ¼ sheet tray, whisk together the eggs, dijon, heavy cream and flour.
Heat a large saute pan over medium heat with about 2-3" of olive oil. Dredge the chicken in the egg mixture then the panko mixture. Drop the cutlets into the hot oil and fry until golden on each side, about 4 minutes per side. Remove to a sheet tray lined with a rack, season with salt and continue until all cutlets are fried.
Serve these as is, eat them straight from the fridge and turn them into other dinners throughout the week!