Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.

Pound down the chicken breasts so they are about 1/3 inch thick.

Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix.

In a separate shallow bowl or pie plate, beat together the egg and milk.

Spread the flour on a plate.

Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate.

Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

Dip both sides of the floured cutlet in the egg mixture.

Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat.

Heat the oven to 375°.

Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan.

Add the chicken cutlets.

Pour the remaining sauce over the chicken.

Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil.

Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.