In a large pan over medium heat, saute the garlic for a few minutes, moving constantly so it doesn’t burn.

Pour the canned tomatoes and tomato paste into the pan and stir. Simmer for 10-15 minutes, until slightly thickened.

Boil a pot of salted water. Add the spaghetti and cook for 2 minutes less than the package instructs.

Place chicken cutlets on a cutting board. Cover with plastic wrap or parchment paper. Pound until they are an even thickness. Season with salt and pepper.

In a shallow dish, whisk the egg whites with the cornstarch until frothy.

In another dish, mix the breadcrumbs with the Parmesan cheese and Italian seasoning.

Dip the chicken in the egg whites, then in the breadcrumb mixture. Place them on a wire rack until all pieces are breaded.

Heat the oil in a large heavy-bottom pan until it reaches 350 degrees F. Fry the chicken until golden, about 4 minutes per side.

When the tomato sauce nears completion, add the basil and oregano. Stir well. Remove ½ cup of the sauce to dress the chicken.

When the pasta is ready, add it to the pan with the tomato sauce directly from the pasta water. Don’t pour out the pasta water just yet. Stir the spaghetti into the sauce and add ¼ to ½ cup of pasta water, as needed. Cook it for 3-4 minutes to finish. Taste and season with salt and pepper, as needed.

Transfer the chicken to a baking dish. Top with tomato sauce and mozzarella. Broil on high for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve with the pasta.