• Pound each chicken breast between two sheets of plastic wrap to an even 1/2-inch thickness. This step is what gives you that fast, even cook and the wide, flat surface for all your toppings. Set up your dredging station: one shallow dish with flour, one with the eggs whisked together with the milk, and one with the panko mixed with the Parmesan, garlic powder, onion powder, white pepper, and salt. Set a wire rack next to the station. Your cutlets will rest here before frying so the crust sets
• Heat the olive oil in a large skillet over medium heat. Add the shallot and sweat for about 4 minutes, until soft and translucent. Stir in the garlic and red pepper flakes, turn the heat down to low-medium, and cook for 30 seconds just until fragrant. You don't want the garlic to take on any color
• Add the tomato paste and cook, stirring often, for 4–6 minutes until it darkens and caramelizes slightly at the edges of the pan.
• Deglaze with the broth, stir in the salt, white pepper, black pepper, garlic powder, and onion powder, and scrape up any browned bits from the bottom of the pan. Simmer for 1 minute
• On low heat, stir in the heavy cream until fully incorporated and smooth, then off the heat add the butter and stir until it's melted and glossy. Taste and adjust salt. Set aside while you fry the chicken
• Dredge each cutlet in the flour first, shaking off the excess, then through the egg wash, then press it firmly into the panko mixture on both sides. Transfer to the wire rack and let them rest for 10 minutes.
• Pour the oil into your skillet (you can either do a shallow or deep fry) and pu the oil on medium-high until it reaches 350–365°F. Working in batches so you don't crowd the pan, fry the cutlets for 3–4 minutes until they're a deep golden brown and the internal temperature reads 160°F. Transfer back to the wire rack and let them rest. They should reach 165°F internally while resting
• Let the cutlets rest while you prep the Parmesan, sauce, and mozzarella for layering
• Heat your broiler. Arrange the fried cutlets on a rimmed baking sheet. Top each one with a layer of freshly grated Parmesan directly on the cutlet, then a generous spoonful of the warm sauce over that, then slices of mozzarella on top
• Broil for 2–3 minutes, watching closely, until the cheese is melted and just beginning to char in spots. This goes fast, so don't walk away
• Top with torn basil and serve immediately with the remaining sauce on the side for spooning (or look over the serving option)
• And you're done!

Serving option:

• You can use plain spaghetti as the base instead of (or alongside) other sides. Before draining your pasta, save about a cup of the pasta water. Once you've spooned the appropriate amount of sauce over the cutlets (on top of the fresh parm layer), thin out the remaining sauce in the pan with a splash of that reserved pasta water, then use it to sauce the plain spaghetti before serving