2-3 chicken breasts, boneless, skinless
So that everything is the same size, I like to run the Parmesan cheese through the food processor, also.
Mix the Panko breadcrumbs and Parmesan cheese together in a plate; I like to use a cake pan, since it has a deep edge, giving me room to really press the chicken into it. In a separate plate (or, cake pan), beat up the 4 eggs, until they are well mixed.
So, we have the Panko and Parmesan cheese mixed up, the eggs beat up, lets not turn our attention to the chicken!
I like to trim the little bit of extra fat off of my chicken, and the little tendon that runs on the side, that is inedible. Pound the chicken out until it is evenly flat; I like to do this in a zip top bag, so that chicken juices don't go all over my kitchen. Work smarter, not harder! Once your chicken is pounded out, sprinkle it with the salt and dried oregano.
Once all of the chicken has been breaded, place it in the fridge to set up for at least 15 minutes, or up to all day. I like to line my baking sheet with aluminum foil; easier clean up. Again, repeat after me: work smarter, not harder. You'll see why I say this in a minute (yes, I do wash the pan when it's all said and done. Work smarter, not harder, does not mean that you should give your family salmonella poisoning!)
Now then, once you're ready to cook up the chicken, preheat your oil (about 1 inch of oil in a large skillet); once it has preheated, fry it until it is golden brown, and cooked all of the way through, about 7-9 minutes per side.
This is the same baking sheet, just with the aluminum foil removed, and parchment paper put down, with a cooling rack. This keeps the chicken crispy while the cheese melts. Speaking of cheese, smother this chicken in cheese. And I mean, s-m-o-t-h-e-r it in cheese!
Put this under the broiler in your oven just until the cheese starts to brown and get bubbly; be careful to watch it closely! Under the broiler, it goes from perfectly brown to burnt in no time flat. Serve it with a pasta of choice.