Trim 900g of chicken tenderloins and flatten them to an even thickness. Season with 1¼ teaspoons of salt and ½ teaspoon of black pepper.
In a shallow dish, mix 1½ cups of panko, ¾ cup of grated Parmigiano-Reggiano, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, ¾ teaspoon of salt, and ¼ teaspoon of black pepper.
Put ½ cup of all-purpose flour in a second dish and beat 3 large eggs in a third. Dredge the chicken in the flour, dip it in the egg, and press it into the panko mixture.
Preheat the broiler with a rack 4in / 10cm from the heat. Heat ⅛in / 3mm of olive oil in a large nonstick skillet over medium heat until shimmering.
Fry the chicken in batches for 2-3 minutes per side, until golden and cooked through to 165°F / 74°C. Arrange on a baking sheet.
Scatter 170g of shredded fontina and 2 tablespoons of grated Parmigiano-Reggiano over the centers of the chicken, leaving the edges bare. Broil for 1-2 minutes, until the cheese is melted and bubbling.
Spoon 1½ cups of warm marinara sauce over the cheese, again leaving the edges bare, and sprinkle with 3 tablespoons of chopped fresh basil.
