Parmesan Chicken Pasta

To prepare the tomato sauce, heat a generous amount of oil and minced garlic in a large cooking vessel over an elevated heat level until the garlic begins to bubble. Introduce the tomatoes, fragrant basil leaves, aromatic oregano, and a touch of sweetness in the form of sugar; season with a pinch of salt and pepper to taste. Allow the mixture to come to a gentle boil; cook until the sauce has thickened slightly and the flavors have harmonized, approximately 10 to 12 minutes. Cover and keep warm for future use.

Concurrently, prepare a large pot of salted water by bringing it to a rolling boil. Cook spaghetti in the boiling water, stirring occasionally, until it reaches an optimal level of tenderness yet still retains a slight firmness to the bite, roughly 12 minutes. Drain and keep warm for serving.

To prepare the chicken cutlets, place each piece of chicken between two sheets of transparent plastic wrap. Utilize a mallet or a heavy object to pound the chicken to an even thickness of approximately 1/4 inch.

In a separate shallow dish, blend a beaten egg until it is thoroughly incorporated. In another shallow dish, season bread crumbs with a pinch of black pepper.

Preheat the oven broiler to its highest temperature setting. Position a rack 4 to 5 inches away from the heat source.

Working with one cutlet at a time, dip the chicken in the beaten egg, then coat it in bread crumbs. Place the breaded cutlets on a wire rack set over a cookie sheet, ensuring they remain secure.

Heat 1/4 cup of oil in a 12-inch skillet over an elevated heat level until it shimmers. Fry the breaded cutlets in hot oil until they are golden brown on each side, approximately 5 minutes. Clean and dry the wire rack, then return it to the cookie sheet; place the fried cutlets on the clean wire rack.

Top each cutlet with a slice of mozzarella and Parmesan cheese. Broil until the cheese melts and becomes spotty brown, 2 to 3 minutes.

Divide the cooked pasta onto four plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons of tomato sauce over each cutlet, then serve the pasta as desired. Serve with extra Parmesan cheese at the table.