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1
First, bring a large pot of water to a boil. Then start with the sauce. Pour 1/4 cup of the olive oil into a pot set over medium-high heat. Add the garlic and cook until fragrant, about 15 seconds. Dump in the tomatoes, along with the dried basil, dried oregano, sugar, and a pinch of salt and pepper. Reduce heat to a simmer and cook for 10 to 12 minutes, or until it has thickened up nicely.
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2
While the sauce is cooking, slice each chicken breast in half horizontally, so you end up with four roughly 4-ounce portions of chicken. Each one should be about 1/4-inch thick.
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3
Crack the egg into a small pie pan or baking dish, add 1/4 teaspoon of salt, and beat until combined. In another small pie pan or baking dish, combine the bread crumbs, 1/4 teaspoon salt, and a few cracks of pepper.
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4
Dip one of the chicken cutlet into the beaten, and then into the bread crumbs. Toss to coat. Place it on a wire rack set over a large pan, and repeat process with other cutlets.
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5
Preheat the broiler. Pour the rest of the olive oil into a large skillet set over medium-high heat. When the oil just starts to shimmer, add the cutlets. They should all fit in a single layer. Cook for 5 to 6 minutes, flipping halfway through. Wash the rack while you cook the cutlets, and dry. Set the cooked cutlets on the cleaned wire rack.
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6
Add the pasta along with 2 teaspoons of salt to the boiling water. Cook according to the directions on the box. Drain when done and set aside.
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7
Top each cutlet with a quarter of the mozzarella and parmesan. Place wire rack set over the pan under the broiler, about 4 to 5 inches from the top, and broil for about 2 to 3 minutes, or until the cheese is nicely browned and bubbly.
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8
Divide the spaghetti into four portions and plate. Top each with a cutlet and a generous helping of the sauce. Serve.
