Place the corn flakes in a ziploc bag and bash with a rolling pin until you have fine crumbs.
Tip into a flat bowl with the grated Parmesan and season with salt, pepper and dried oregano.
In another bowl, combine the flour with ½ teaspoon salt and place the eggs in another bowl.
Flatten each chicken breasts between two sheets of parchment paper.
Cover each piece of chicken first in the flour, then in the eggs and finally in the corn flake crumbs.
Heat 2 cups of oil in a large frying pan/skillet and fry the chicken until golden brown on both sides then remove from the oil and allow to drain on kitchen paper.
Pour the marinara sauce (or any other savory tomato sauce of your choice) into an oven-proof pan then add the fried chicken. Top with grated mozzarella and place in the oven.
Bake the chicken until the mozzarella has just melted then remove and scatter over the sliced basil.