Heat the olive oil in a medium pot over medium low heat. And the garlic and saute for about 1 minute. Add the tomatoes and bring to a boil and then lower the heat just it's just bubbling occasionally.

Set up your pounding surface. We like to use a cutting board (that we use for meat only) with a kitchen towel underneath it. This cushions the board and keeps it from sliding around. Using a meat mallet, pound the chicken breasts until they are 1/4 inch thick. Trim off any fat and cut the chicken breasts in half.

Line up three bowls. Also, put a cooling rack over a baking pan. This is where you will rest the chicken.

In the first bowl, put the flour. In the second, put the eggs. And in the third, put the bread crumbs and parmesan cheese. Dredge the chicken in the flour, doing all the chicken at once so it can absorb the flour before going into the egg. Then begin dipping the chicken in the egg and coating it in the bread crumb mixture, patting the bread crumbs firmly onto the chicken. Put each finished piece on the rack. Allow the chicken to rest 30-60 minutes.

Preheat oven to 350F.

Set up a second cooling rack and baking pan for the cooked chicken. Heat a large skillet over medium high heat. Add 1/4 cup vegetable oil to the skillet. Begin frying the chicken cutlets two to three at a time. Do not crowd the pan. After a few moments, use a spatula to loosen each cutlet from the pan bottom since the parmesan in the coating will stick a bit. However, keeping the pan nice and hot will allow the chicken release easily. Cook the chicken 1 minute per side. Remove to the second rack you set up.

To assemble the casserole, lay all the chicken out on the bottom, layering up if necessary. Ladle sauce all around the chicken, leaving about 1 cup in the pan to sauce the pasta. Top with mozzarella. Bake the casserole for 20 minutes, or until the sauce is bubbly and the cheese is melted.

While the casserole is cooking, heat salted water in a large pot until boiling. Add the pasta and cook according to package directions. Drain pasta and add into pot with sauce. Stir pasta and sauce together to soak the sauce into the pasta.

Once the casserole is done, allow it to cool for a few minutes, scatter your basil on top, and then plate it with the pasta and eat!