Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 60 seconds until pale and fragrant.

Pour in the passata, add the oregano and salt, and stir to combine. Simmer uncovered for 8-10 minutes until slightly thickened. Remove from heat and set aside.

Heat the oven to 200 C / 390 F with a wire rack set over a rimmed baking sheet inside.

Set up three shallow bowls: one with flour seasoned with 1/2 tsp salt and pepper, one with the beaten eggs, and one with the breadcrumbs mixed with 40 g grated Parmigiano and the remaining 1/2 tsp salt.

Coat each chicken cutlet in flour and shake off the excess. Dip in the egg, letting any excess drip off. Press firmly into the breadcrumb mixture on both sides. Set on a plate and rest for 5 minutes.

Heat 60 ml olive oil in a 10-inch skillet over medium-high heat until shimmering, about 180 C / 355 F.

Fry two cutlets at a time for 2-3 minutes per side until the crust is deep golden and set. Do not move them for the first 2 minutes or the crust will tear.

Transfer the fried cutlets to the warm wire rack in the oven to keep hot while you fry the remaining two.

Spoon 2-3 tbsp of tomato sauce onto the center of each cutlet, leaving a 1 cm border of bare crust around the edge.

Lay mozzarella slices over the sauce and scatter the remaining 30 g grated Parmigiano on top.

Bake at 200 C / 390 F for 8-10 minutes until the mozzarella is fully melted with light golden spots and the internal temperature reads 74 C / 165 F.

Rest the cutlets for 2 minutes on the rack, then plate with fresh basil leaves and serve.