Step 1
In a large saucepan heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes basil oregano sugar a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld 10 to 12 minutes. Cover and keep warm. (Remember this makes twice the amount of sauce you need so put aside half for another meal.)
Step 2
Put chicken pieces between two sheets of plastic wrap and pound using your fists or a heavy pan until the cutlets are about 1/4-inch thick.
Step 3
Bring 2 quarts of salted water to a boil in a large soup kettle.
Step 4
In a pie pan beat egg until well-blended. In another pie pan mix bread crumbs and more black pepper. Preheat broiler.
Step 5
Working one cutlet at a time dip both sides of each in beaten egg then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
Step 6
Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer add cutlets and saute until golden brown on each side about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute cook pasta in boiling water according to package directions.
Step 7
Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets 4 to 5 inches from heat source until cheese melts and is spotty brown.
Step 8
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet then sauce the pasta as desired. Serve with extra Parmesan.