Arrange three bowls with flour, beaten eggs, and breadcrumbs. Dredge each chicken breast in flour, dip it into egg, then coat thoroughly with breadcrumbs. Press lightly so the crumbs adhere evenly and form a stable crust.

Heat olive oil in a wide pan over medium heat. Shallow-fry the breaded chicken until golden brown on both sides. Remove and drain briefly on paper towels. The crust should be crisp while the inside remains moist.

Heat olive oil in a saucepan and sauté garlic until fragrant. Add tomato passata, salt, and oregano. Simmer gently until the sauce thickens slightly and develops a rounded, savoury flavour without overpowering acidity.

Preheat the oven to 200°C. Spread a thin layer of sauce in a baking dish. Place chicken on top, spoon more sauce over each piece, then layer mozzarella slices and finish with grated Parmesan.

Bake until the cheese melts, bubbles, and lightly browns. The chicken stays crisp underneath while absorbing flavour from the sauce and cheese.

Remove from the oven and rest briefly. Scatter fresh basil leaves just before serving to add aroma and contrast.