Slice the chicken in half to create two thin cutlets.
Season the breadcrumbs with salt, pepper, garlic powder and oregano.
Coat the eggs first in the flour, then in beaten egg and finally in the seasoned breadcrumbs. For a thicker crust, repeat the egg and breadcrumb steps.
Heat oil in a large pan or skillet set over medium-high heat.
Add the chicken to the pan and cook for 3-4 minutes per side until crisp, golden and cooked through.
Remove from the pan and allow to drain on paper towels then transfer to a baking sheet.
Top the chicken with a spoonful of tomato sauce and mozzarella.
Place in the oven and allow to bake for 10 minutes until the cheese has melted.
Stir the basil pesto into the mayonnaise.
Assemble the sandwich by layering tomato sauce, the chicken parm and basil pesto on bread of your choice and add fresh basil leaves.