Pound the chicken breasts between two sheets of plastic wrap until they reach a uniform 1/2 inch thickness.
Season the flattened chicken fillets with salt, pepper, and dried oregano.
Layer strips of mozzarella cheese onto the center of each fillet, leaving an inch of space from the edges.
Roll the chicken tightly around the cheese and secure each roll using two toothpicks through the overlap.
Prepare three shallow bowls: one with seasoned flour, one with whisked eggs, and one with a mixture of panko and garlic powder.
Roll each chicken piece in the flour, dip into the egg wash, then coat thoroughly with the panko mixture.
Allow the breaded rolls to rest for 10 minutes to ensure the crust adheres firmly.
Heat oil in a deep skillet and fry the rolls until golden brown on all sides and the internal temperature reaches 165°F (74°C).
Remove carefully, discard the toothpicks, and let rest for 5 minutes before serving.