Prep the cutlets: Preheat the oven to 425°F. Lay each chicken breast flat and slice it in half horizontally to make 4 thin cutlets. Pat them dry and season both sides with the salt and pepper.

Set up the breading station: Line up three shallow dishes: the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with 1/2 cup of the parmesan in the third.

Bread the chicken: Coat each cutlet in flour and shake off the excess, dip it in egg and let the extra drip away, then press it firmly into the crumb mixture on both sides. Set the breaded cutlets on a plate and let them rest 5 minutes so the coating sets.

Fry until golden: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Fry the cutlets for 3-4 minutes per side, until deep golden brown. They won't be cooked through yet. Transfer to a wire rack or paper towels.

Assemble: Spread 1 1/2 cups of the marinara across the bottom of a 9x13 baking dish. Arrange the fried cutlets on top in a single layer. Spoon the remaining marinara down the center of each cutlet, leaving the outer edges bare, then top with the mozzarella and the remaining 1/4 cup parmesan.

Bake: Bake for 15 minutes, until the cheese is melted with browned spots and the chicken reaches an internal temperature of 165°F on a thermometer.

Boil the spaghetti: While the chicken bakes, cook the spaghetti in a large pot of salted water according to the package directions until al dente, then drain.

Garnish and serve: Scatter the fresh basil over the top and serve the cutlets over the drained spaghetti with extra sauce from the pan.