In a medium saucepan on medium heat, warm the olive oil until it shimmers. Stir in minced garlic along with salt, oregano, and red pepper flakes, cooking for about 30 seconds until aromatic.

Add the crushed tomatoes and sugar, then raise the heat until it simmers. Reduce to medium-low and let it simmer for roughly 20 minutes until it thickens. Remove from heat, mix in chopped basil, and adjust seasoning to taste.

Season both sides of the chicken cutlets with salt and allow to rest at room temperature for 20 minutes. Meanwhile, combine the shredded mozzarella and fontina in a bowl.

Preheat the broiler and position the oven rack about 4 inches from the heat source. In a shallow bowl, whisk together the egg and flour until smooth; in another bowl, mix together the Parmesan, panko, garlic powder, oregano, and pepper.

Ensure the chicken is dry by patting it with paper towels. Dip each cutlet one at a time in the egg mixture then coat in the Parmesan mixture, gently pressing to ensure coverage. Set aside each coated cutlet.

In a nonstick skillet over medium-high heat, warm the vegetable oil until shimmering. Add two cutlets carefully, cooking without moving them for about 1½ to 2 minutes until golden brown on the bottoms.

Using tongs, turn the cutlets over and continue cooking for another 1½ to 2 minutes until they are a deep golden hue. Transfer the cooked cutlets to a paper towel-lined plate and repeat the process for the remaining cutlets.

Arrange the cutlets on a baking sheet and evenly distribute the cheese mixture over their tops. Broil for 2 to 4 minutes until the cheese is melted and begins to brown.

Serve the chicken by transferring it to a serving platter, adding 2 tablespoons of the warm sauce to each cutlet, and finishing with a sprinkle of fresh basil. Serve with additional sauce on the side.