Sauce

Heat 1 tablespoon olive oil in a saucepan over medium heat until shimmering. Stir in garlic, salt, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil. Season with salt and pepper to taste and cover to keep warm.

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Chicken

Working with 1 breast at a time, starting at thick end, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even ½-inch thickness. Sprinkle each side of each cutlet with ⅛ teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl and set aside.

Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in a shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off, then coat with Parmesan mixture, pressing gently to adhere; transfer to large plate.

Heat oil in a 10-inch nonstick skillet over medium­-high heat until shimmering. Carefully place 2 cutlets in skillet and cook until crispy and deep golden,1½ to 2 minutes per side. Transfer to paper towel­-lined plate and repeat with remaining 2 cutlets.

Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over top. Broil until cheese is melted and beginning to brown, 2 to 4 minutes.

Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.