For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to simmer. Add garlic, 3/4 teaspoon salt, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar and increase heat to high to bring to a simmer. Once simmering, reduce heat to low and simmer until thickened, about 20 minutes.

Remove from heat and stir in remaining 1 tablespoon oil and 2 tablespoons basil. Season to taste with salt and pepper and keep warm.

For the chicken: Sprinkle each side of each chicken piece with a scant 1/8 teaspoon of salt and let stand for 20 minutes at room temperature.

Combine mozzarella and fontina in a bowl and set aside.

Place top oven rack 4 inches from broiler element and heat broiler. In a pie plate whisk egg and flour until smooth. In another pie plate combine Parmesan, panko, garlic powder, oregano, and pepper.

Pat chicken dry with paper towels. One piece at a time, dip in egg mixture and then coat in panko crumb mixture.

Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place three cutlets in the skillet and cook until bottoms are deep golden brown, about 1 1/2 to 2 minutes. Use tongs to flip over and cook an additional 1 1/2 to 2 minutes. Transfer to a paper towel-lined plate and repeat with remaining three cutlets.

Place chicken on a rimmed baking sheet, sprinkle cheese on top, and broil until cheese is melted an starting to brown.

Toss cooked pasta with 1 tablespoon of butter as soon as it is done cooking. To serve, place a bed of pasta on each plate, top with chicken and spoon about 2 tablespoons of sauce over chicken. Sprinkle with basil.