If you like, 4 cups of storebought tomato sauce can be used in place of the tomato sauce used here. You can stir in the 1/2 cup of grated cheese just before assembling the dish. Tips from the F&W Test Kitchen More Italian American Classics
In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute. Stir in the crushed red pepper and tomato paste and cook for 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper. Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
Preheat the oven to 350°. In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper. Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess. Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere. Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil. Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan. Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.