Place each cutlet between two sheets of plastic wrap. Pound with a meat mallet or a heavy skillet, working from the center outward, until each is about 1/2 inch thick. Season both sides with the salt, pepper, and garlic powder. Set up your breading station in three shallow dishes: flour in the first, eggs in the second, and the panko, parmesan, and Italian seasoning mixed together in the third.

Coat each cutlet in flour and shake off the excess. Dip it fully in the egg. Then press it firmly into the panko mixture, coating both sides well. Set the breaded cutlets on a plate and let them rest 10 minutes while the oil heats. This short rest lets the crumbs set so they cling when they hit the oil.

While the chicken rests, warm the olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute, until fragrant but not browned. Pour in the crushed tomatoes. Stir in the sugar, salt, and red pepper flakes if you are using them. Simmer gently for 10 minutes, until the sauce thickens slightly, and stir in the basil at the end.

Heat the oven to 425°F. Pour the neutral oil into a large skillet so it comes about 1/4 inch up the sides, and heat over medium-high until it shimmers, around 350°F. A breadcrumb dropped in should sizzle right away. Fry the cutlets in a single layer, two at a time so the pan does not crowd and steam. Cook 3 to 4 minutes per side, until the crust is a deep golden brown and the internal temperature reads 155°F. Drain them on a rack or paper towels, not a plate, so the bottoms stay crisp.

Spoon a stripe of marinara down the center of each cutlet, roughly 3 tablespoons per piece. Keep it off the edges. Lay the mozzarella slices over the sauce and shower the tops with the remaining parmesan. Bake 8 to 10 minutes, until the cheese is melted, bubbling, and freckled with brown spots, and the chicken reads 165°F at the thickest point. Rest 5 minutes. Scatter extra basil over the top and serve over spaghetti with the leftover warm marinara passed at the table.