Slice the chicken breast lengthwise and pound it until 1/2 inch thick, then season with salt and pepper.

Prepare the flour, egg, and breadcrumbs seasoned with parmesan cheese on three separate plates.

Coat the chicken with flour, then egg, then pack it with breadcrumbs.

Fill the pan with 1/2 inch deep of oil and heat it over medium-high heat until 350F.

Shallow fry the chicken cutlet for 3-5 minutes per side until golden brown, then set aside on a wire rack.

Chop the garlic and onion, and pick out basil leaves.

In a pan with a bit of olive oil over medium heat, saute the onion and garlic, and season it with salt, pepper, and basil.

Let it boil, then taste and adjust.

Cook the pasta according to package instructions, then drain.

In a baking pan, ladle a thin layer of marinara sauce, line up the chicken breast, then top with another layer of sauce, sliced mozzarella, grated parmesan, and basil leaves.

Broil this for 5 minutes just until the sauce is bubbly and the cheese has melted.

Combine with the remaining pasta and marinara sauce, then mix well.

Plate the pasta, top with the chicken parmesan, garnish with more cheese, and enjoy.