Heat oven to 425°F (220°C) and lightly oil a baking sheet or shallow baking dish. Make four chicken cutlets about 1/2 inch thick. Pat dry and season with 1/2 teaspoon salt and pepper.

Set up three shallow bowls: flour in the first, beaten eggs and water in the second, and panko, Parmesan, oregano and remaining 1/4 teaspoon salt in the third. Coat each cutlet in flour, shake off excess, dip in egg, then press into crumbs. Discard leftover breading that has touched raw chicken.

Heat half the oil in a wide skillet over medium heat. Shallow-fry two cutlets at a time, about 3 minutes per side, until the coating is golden. Add remaining oil as needed for the second batch. Transfer to the prepared sheet; chicken will finish cooking in the oven.

Spoon about 1/3 cup thick marinara along the middle of each cutlet, leaving some crumb edges exposed. Divide mozzarella over the sauce. Bake 10–15 minutes until cheese bubbles and the center of each cutlet reaches 165°F (74°C).

Rest 5 minutes, then add basil and serve. If desired, broil briefly for more color, watching closely and using a broiler-safe pan. Do not rely on golden breading alone to determine whether the chicken is cooked.