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Place chicken cutlets between sheets of parchment and gently pound to even thickness.
Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, oregano, salt, and pepper.
Dredge each cutlet in flour, dip into egg, then coat evenly in breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Cook cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to a baking sheet.
Top each cutlet with cherry tomatoes and slices of fresh mozzarella. Place under the broiler for 2–3 minutes until cheese melts and bubbles slightly.
Remove from oven, sprinkle with fresh basil, and drizzle lightly with olive oil or balsamic glaze if desired.