Make tomato sauce. Heat olive oil in a large saute pan over medium heat. Add shallots and garlic and saute until shallots are softened, about 2 minutes. Add fennel, red chili flakes, and oregano, stirring to combine.

Add tomatoes, water, balsamic vinegar, and sugar. Bring to a boil, reduce heat to low and simmer for 20 minutes or until almost all of the liquid has evaporated. Gently crush tomatoes while cooking to release the juices. Season with salt and pepper and set aside.

Thinly slice chicken breasts to ½-inch thick and pound with a mallet until ¼-inch thick. Season both sides with salt and pepper.

Prepare breading station. Place flour in a one shallow bowl, eggs in another, and panko, parmesan, and Italian seasoning in a third bowl. Dredge chicken in flour then dip in eggs. Coat in panko mixture, making sure to cover the entire chicken. Repeat with remaining cutlets.

Heat enough oil in a large saute pan over medium-high heat to come up halfway the sides. Lay chicken in the pan and cook until golden brown. Flip and cook until golden brown on the other side. You may have to cook the chicken in batches. Remove and drain excess oil on paper towels.

Transfer chicken to a serving platter and top with burrata. Season burrata with salt and pepper and top with tomato sauce and fresh basil. Serve immediately.