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Preheat the oven to 400°F.
Season chicken with salt and pepper on both sides. Combine flour, garlic powder, and oregano and transfer to a shallow dish or plate. Separate the egg mixture and breadcrumbs onto their own respective plates.
Dredge chicken in flour mixture, then egg wash, ending with the breadcrumb mixture, pressing gently to adhere breadcrumbs in an even layer.
Heat oil in a large cast iron skillet over medium-high heat. When oil begins to shimmer, add breaded chicken cutlets to the skillet and pan fry until golden brown and crispy, about 4–5 minutes per side. Remove and set on a paper towel-lined plate or baking sheet to soak up any excess oil.
Transfer chicken to a casserole or baking dish. Cover with marinara sauce, and top with mozzarella and parmesan cheese.
Bake until cheese is browned in spots and bubbling, about 15–20 minutes. Remove and garnish with basil.