For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to shimmer. Add the minced garlic, 3/4 teaspoon of kosher salt, dried oregano, and a pinch of red pepper flakes. Cook until fragrant, about 30 seconds. You’ll know it’s ready when your kitchen smells delicious!
Stir in the crushed tomatoes and sugar, then increase the heat to high to bring the mixture to a simmer. Watch it closely, as you want to catch that simmering point. Once you see the bubbles, reduce the heat to low and let it simmer until thickened, about 20 minutes. Stir occasionally to prevent sticking.
When the sauce has thickened, remove it from the heat and stir in the remaining 1 tablespoon of olive oil and 2 tablespoons of fresh basil. Taste it, and season as needed with more kosher salt and pepper. Set it aside to keep warm.
For the chicken: Start preparing the chicken by sprinkling each side of the boneless chicken breasts with a scant 1/8 teaspoon of kosher salt. Let them stand at room temperature for about 20 minutes. This resting time helps the salt to penetrate the meat for better flavor.
While the chicken rests, combine the mozzarella and fontina cheeses in a bowl and set aside. This is the gooey goodness that makes the dish irresistible!
Position the top oven rack about 4 inches from the broiler element and heat the broiler in your oven. In a pie plate, whisk the egg and flour until smooth. In another pie plate, combine the Parmesan, Panko crumbs, garlic powder, dried oregano, and pepper.
Once the chicken is dry, pat it with paper towels to ensure a good crust. One piece at a time, dip the chicken in the egg mixture, allowing excess to drip off, then coat it in the Panko mixture. Press down gently so the crumbs adhere well.
Next, heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place three cutlets in the skillet and fry until the bottoms are deep golden brown, about 1 and 1/2 to 2 minutes. Use tongs to flip and cook for an additional 1 and 1/2 to 2 minutes. You want them crispy and perfectly golden!
Transfer the chicken to a paper towel-lined plate to drain any excess oil and repeat with the remaining chicken cutlets. Once all the chicken is cooked, place them on a rimmed baking sheet.
Sprinkle the cheese mixture on top of each cutlet and broil until the cheese is melted and starting to brown, about 2 to 4 minutes. Keep an eye on it to avoid burning!
While the chicken is broiling, toss the cooked pasta with 1 tablespoon of butter as soon as it’s done cooking. This will keep the pasta rich and flavorful.
To serve, place a bed of the buttery pasta on each plate, top it with the cheesy chicken, and spoon about 2 tablespoons of the warm sauce over the chicken. Finish with a sprinkle of the remaining fresh basil for a burst of flavor and color!
