Ingredients

• 2 tablespoons sun-dried tomato oil, plus 1/2 cup finely chopped sun-dried tomatoes, divided (from 1 [8.5-ounce] jar julienne-cut sun-dried tomatoes in oil with herbs) 

• 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons)

• 1/4 teaspoon crushed red pepper

• 1 tablespoon finely chopped fresh basil

• 1 teaspoon tomato paste

• 1 cup chicken broth

• 1 cup heavy cream

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 cup Parmigiano-Reggiano cheese, grated (about 1/4 cup)

• 4 (4- to 5-ounce) boneless, skinless chicken cutlets 

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/3 cup all-purpose flour

• 1/2 teaspoon garlic powder

• 1 large egg, beaten

• 1 cup panko

• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) 

• 1 teaspoon dried oregano

• Canola oil, for frying

• 8 ounces vacuum-sealed fresh mozzarella cheese, thinly sliced

• Torn fresh basil leaves, for garnish