Slice the chicken breasts lengthwise into four thinner cutlets. Pat them dry and season both sides with salt and pepper.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and grated Parmesan. Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing crumbs in to stick.

Heat olive oil in a large skillet over medium heat until hot. Add chicken cutlets and fry for 3 to 4 minutes per side until golden brown and crispy. Transfer fried chicken to a paper towel-lined plate to drain.

In a saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add crushed tomatoes, sugar, oregano, salt, and pepper. Simmer for 10 minutes. Add chopped fresh basil if desired.

Preheat oven to 400°F (200°C). In a baking dish, spread a layer of marinara sauce, place fried chicken cutlets on top, spoon additional sauce over each piece, sprinkle with shredded mozzarella and extra Parmesan.

Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbling.

Serve hot over cooked spaghetti or pasta of choice. Garnish with chopped fresh basil or parsley and additional Parmesan.