SERVES 4 2 boneless, skinless chicken breast halves, about 8 ounces each, split horizontally in half, to make 4 cutlets (see here) Kosher salt and freshly ground black pepper 1½ cups panko-style bread crumbs 2 teaspoons dried oregano 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup) ½ cup all-purpose flour 2 large eggs, beaten 1 cup vegetable oil 1 recipe Perfect Easy Red Sauce (here) 8 ounces mozzarella cheese, grated 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley Adjust an oven rack to the center position and preheat the oven to 375°F One at a time, place each cutlet between two sheets of plastic wrap and gently pound with a meat pounder or the bottom of a heavy skillet to an even ¼- to ⅛-inch thick Season with salt and pepper and set aside Combine the bread crumbs, oregano, and ¼ cup of the Parmigiano-Reggiano in a shallow bowl or pie plate Place the flour and the eggs in separate shallow bowls or pie plates Use your right hand to pick up one chicken cutlet and add it to the bowl of flour Use your left hand to coat it evenly with flour, then use your right hand to pick up the chicken, shake off excess flour, and add to the eggs Turn the chicken with your left hand until evenly coated, then use your left hand to transfer it to the bread crumbs Lift some crumbs with your right hand and press them onto the top of the chicken, then use your right hand to turn the chicken several times, pressing it into the crumbs until evenly coated Transfer to a wire rack set on a rimmed baking sheet Repeat with the remaining cutlets Heat the oil in a 12-inch nonstick or cast-iron skillet over high heat until it reaches 350°F on an instant-read thermometer (the corner of a chicken cutlet dipped into it should sizzle vigorously) Carefully add the chicken cutlets (you may need to work in two batches) and cook until the first side is golden brown, about minutes, ... evenly coated, then use your left hand to transfer it to the bread crumbs Lift some crumbs with your right hand and press them onto the top of the chicken, then use your right hand to turn the chicken... instant-read thermometer (the corner of a chicken cutlet dipped into it should sizzle vigorously) Carefully add the chicken cutlets (you may need to work in two batches) and cook until the first... cutlet and add it to the bowl of flour Use your left hand to coat it evenly with flour, then use your right hand to pick up the chicken, shake off excess flour, and add to the eggs Turn the chicken with