While sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature for 10minutes.
Adjust oven rack 4-inches from broiler element and preheat broiler.
In a shallow-dish, whisk together egg and flour till smooth. In another shallow-dish, throw together Panko bread crumbs, Parmesan cheese, oregano, garlic powder and ¼ tsp pepper.
Pat chicken dry with paper-towels and then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating either side and letting excess to run-off.
Then instantly move to Parmesan mixture and coat both sides with mixture, while pressing allow crumbs to stick.
Transfer chicken to a plate and repeat procedure with remaining chicken cutlets. Pour olive oil into a skillet and heat within medium-high-heat.
After oil is shimmering, add 2-coated chicken cutlets & fry without Transferring them till Underside is crispy and golden brown, for 2-3minutes
Then utilizing metal tongs to reverse side & cook till golden-brown for 2-3minutes or more (chicken ought to be approximately 155°, it will to cook only temporarily in oven).
Transfer fried-chicken into a baking-sheet. Repeat process with remaining 2-pieces of chicken.
Toss Mozzarella and provolone together & sprinkle cheese mix in a mound above cutlets.
Broil in oven till cheese is melted (it is possible to let it brown a little if you prefer ) for 1-2minutes (keep a close watch on it!).
Remove from oven and cover every cutlet with marinara-sauce. Sprinkle tops evenly with remaining fresh basil.
Serve immediately (add more sauce with pasta on the side if desired).