Boil the spaghetti in a large pot of salted water according to package directions until al dente. Drain and toss with a little tomato sauce. Set aside.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Set up a breading station using three shallow bowls: place the seasoned flour in the first, the beaten eggs in the second, and a mixture of panko breadcrumbs and grated parmesan cheese in the third.

Dredge each chicken cutlet in the flour, dip into the beaten eggs, and press firmly into the breadcrumb mixture until completely coated.

Heat the olive oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 2 to 3 minutes per side until golden brown and crispy.

Transfer the fried chicken cutlets to the prepared baking sheet. Spoon tomato sauce over the center of each cutlet and top generously with mozzarella cheese.

Bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the mozzarella cheese is melted and bubbly.

Remove from the oven and garnish with freshly chopped basil. Serve warm alongside the prepared spaghetti.