Instructions

Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 large minced shallot and 1½ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes. 
Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds. Stir in ¼ cup tomato paste, ½ teaspoon dried oregano, and ¼ teaspoon pepper. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds. 
Stir in 3 cups water and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Season with salt to taste. 
Line large plate with double layer of paper towels. Whisk 1 egg and 1 tablespoon all-purpose flour in shallow dish or pie plate until smooth. Combine ¾ cup grated Parmesan and ½ cup panko in second shallow dish. Slice 2 trimmed chicken breasts horizontally to create 4 cutlets. Pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt. 
Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently to adhere. Return cutlets to cutting board. 
Heat ⅓ cup vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully place cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to prepared plate. 
Stir 1 tablespoon chopped basil into orzo and transfer to serving bowl. Sprinkle with 3 tablespoons chopped basil. Slice chicken crosswise into 1-inch strips. Shingle chicken over orzo, sprinkle with remaining 1 tablespoon chopped basil, and serve.