In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until golden, about 1 minute. Pour in 2 cups of diced plum tomatoes, season with kosher salt, black pepper, and optional oregano. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Set up a dredging station with three shallow dishes: 1 for 1 cup of all-purpose flour seasoned with salt and pepper, 1 for beaten eggs, and 1 for 1 cup of Italian-seasoned breadcrumbs. Coat each chicken cutlet in flour, then egg, and finish with breadcrumbs.

In a large skillet, heat ½ inch of olive oil over medium-high heat (350°F to 370°F). Fry the breaded chicken cutlets for about 3 minutes per side until golden brown and crispy. Drain on a wire rack.

Preheat the oven to 400°F. In a baking dish, spread a thin layer of garlicky tomato sauce, layer chicken cutlets, add more sauce on top, and sprinkle with 1 cup of mozzarella and ½ cup of Parmigiano Reggiano.

Bake in the preheated oven for 15 minutes. Broil for 30-60 seconds for a crispy finish, watching carefully.

Let the dish rest for about 5 minutes. Garnish with fresh basil or parsley before serving.