Prepare the Chicken: Place the chicken breasts between two sheets of cling film or baking parchment. Using a meat mallet or a rolling pin, carefully pound them to an even thickness of about 1.5cm (just over half an inch). This is crucial for even cooking. Season both sides generously with salt and pepper.

Set Up Breading Station: You'll need three shallow dishes. In the first, place the plain flour. In the second, the beaten eggs. In the third, mix together the panko breadcrumbs, grated Parmesan cheese, dried oregano, and garlic powder. Season the breadcrumb mixture with a little salt and pepper.

Coat the Chicken: Working with one chicken breast at a time, dredge it in the flour, shaking off any excess. Next, dip it completely in the beaten egg, allowing the excess to drip off. Finally, press it firmly into the breadcrumb mixture, ensuring it's fully coated on both sides. Place the breaded chicken on a clean plate or wire rack. What works best for me is using one hand for the dry ingredients and the other for the wet egg to keep things from getting too messy.

Pan-Fry the Chicken: Heat the 4 tablespoons of olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place two chicken breasts in the pan (don't overcrowd it). Fry for 2-3 minutes on each side, until the coating is a deep golden brown and crisp. You are not trying to cook the chicken all the way through at this stage. Remove the chicken and place it on a wire rack. Repeat with the remaining two breasts.

Make the Sauce: In the same pan, reduce the heat to medium. Add the 1 tablespoon of olive oil if the pan is dry. Add the minced garlic and cook for about 30 seconds until fragrant, but not browned. Pour in the chopped tomatoes, add the sugar (if using), and season with salt and pepper. Let it simmer gently for 5-7 minutes, then stir in the torn basil leaves.

Assemble and Bake: Preheat your oven to 200°C (180°C fan). Pour the tomato sauce into the bottom of a baking dish just large enough to hold the chicken in a single layer. Arrange the golden chicken breasts on top of the sauce. Top each piece of chicken with a few slices of mozzarella cheese.

Bake to Perfection: Place the dish in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and starting to turn golden in spots. Let it rest for a few minutes before serving, garnished with fresh basil leaves.