In a saucepot, heat 1 tablespoon EVOO, a turn of the pan, over medium heat. Add onions, garlic, chili pepper, oregano and soften 10 minutes, stirring occasionally. Add tomato paste and stir to combine, 1 minute. Add stock and tomatoes, season with a little salt and stir in a couple of leaves of torn basil. Simmer to thicken, 30 minutes.
Season cutlets with salt and pepper, and dredge in flour then eggs then breadcrumbs combined with Parm and parsley. Heat a thin layer of olive oil in large skillet over medium to medium-high heat. Cook cutlets in batches, a few minutes on each side until deeply golden. Transfer to racks.