Pound chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick; season both sides with salt and pepper.

Set up dredging station: Place flour in one shallow dish. Whisk eggs and milk in a second dish. In a third dish, combine panko, 1/2 cup grated Parmesan, garlic powder, and dried oregano.

Dredge chicken: Lightly coat each breast in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture to fully coat. Set aside on a plate.

Heat oil: Warm olive oil in a large ovenproof skillet over medium-high heat until shimmering.

Sear chicken: Fry the breaded breasts 3–4 minutes per side, turning once, until golden brown (they will finish cooking in the oven). Transfer any excess oil to a paper towel, leaving about 1–2 tbsp in the pan.

Add sauce: Reduce heat to medium. Spoon about 1/4 cup marinara onto the bottom of the skillet (or spread in the baking dish if transferring), nestle the seared chicken into the sauce, and spoon another 2–3 tbsp sauce over each breast.

Top with cheese: Place slices or shredded mozzarella evenly over each piece of chicken and sprinkle a little extra Parmesan on top.

Bake: Transfer the skillet to a 400°F (200°C) oven and bake 10–15 minutes, until the cheese is melted and the chicken reaches 165°F (74°C) internally.

Rest and garnish: Let the chicken rest 3–5 minutes, then garnish with fresh basil and an extra dusting of Parmesan. Serve with lemon wedges if using.