Step 1: Prepare the Chicken : Place each chicken breast between two sheets of plastic wrap and pound gently to about ½-inch thickness. Season both sides with salt and pepper.

Step 2: Set Up the Breading Station : In one bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix breadcrumbs, Parmesan cheese, garlic powder, oregano, and red pepper flakes.

Step 3: Bread the Chicken : Dredge each chicken breast first in flour (shake off excess). Dip into the beaten eggs. Coat thoroughly with the breadcrumb mixture, pressing gently so it sticks. Set aside on a plate.

Step 4: Pan-Fry the Chicken : Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3–4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Marinara Sauce : In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, salt, pepper, sugar, basil, and oregano. Simmer for 10–15 minutes, stirring occasionally. Adjust seasoning to taste and stir in fresh parsley.

Step 6: Bake the Chicken Parmesan : Preheat oven to 400°F (200°C). Spread ½ cup marinara sauce at the bottom of a baking dish. Place the fried chicken breasts over the sauce. Spoon more marinara over each piece, then top with mozzarella and Parmesan cheese. Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.

Step 7: Cook the Spaghetti : Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions (usually 8–10 minutes). Drain and toss with a little olive oil to prevent sticking.

Step 8: Assemble the Dish : Place a portion of spaghetti on each plate. Top with a chicken cutlet.

Spoon extra marinara sauce over the top. Garnish with chopped basil and a sprinkle of Parmesan cheese.