Crispy Chicken Parmesan

Preheat the oven to 400F and place a wire rack over a baking sheet.
Place each chicken cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2 inch thickness; season both sides with 1 tsp salt and 1/2 tsp pepper.
Set up a breading station: flour in one shallow bowl, beaten eggs in a second, and panko mixed with 1/2 cup Parmesan, oregano, and garlic powder in a third.
Dredge each cutlet in flour and shake off excess, dip in egg, then press into the panko mixture on both sides until fully coated.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it shimmers (a pinch of breadcrumbs dropped in should sizzle immediately).
Fry the cutlets in batches, 2 to 3 minutes per side, until deep golden brown and crisp; do not crowd the pan or the coating will steam instead of crisping.
Transfer fried cutlets to the wire rack on the baking sheet as they finish.
Bring a large pot of water to a boil, salt it generously, and cook the spaghetti according to package directions until al dente (tender with a slight bite); drain, reserving 1/2 cup pasta water.
Warm the marinara sauce in a saucepan over low heat while the pasta cooks.
Spoon a few tablespoons of marinara over each chicken cutlet on the baking sheet, then top each with mozzarella and the remaining 1/4 cup Parmesan.
Bake 8 to 10 minutes until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165F on an instant-read thermometer.
Toss the drained spaghetti with the remaining marinara and a splash of reserved pasta water if needed to loosen the sauce.
Serve each chicken cutlet over a bed of the sauced spaghetti, topped with fresh basil.