Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a half sheet pan. Cover and refrigerate for 30 minutes.
Meanwhile, use your hands to crush the potato chips into small flakes. Transfer to a large bowl, then stir in the breadcrumbs, parsley, oregano, and garlic powder.
Set up a breading station with three loaf pans: Place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a half sheet pan to hold the breaded pieces.
Blot the chicken well with paper towels. Dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the prepared rack.
Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean half sheet pan or large plate with paper towels and have it standing by the cooktop.
Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch straight-sided sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, flipping once, until crisp and golden brown, about 2 minutes per side. Add more oil if needed. Transfer to the paper towel-lined sheet pan, wipe out the pan and repeat with the remaining butter, oil and chicken.
Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
Return to the broiler just until the cheese is bubbly and beginning to brown, 1 to 1 1/2 minutes. Garnish with chopped parsley and serve hot.