For the sauce:

1. Heat olive oil in a non-stick skillet over medium heat until glistening.  Add garlic, salt, Italian seasoning and red pepper flakes, cooking until fragrant (~30 seconds)
2. Stir in tomatoes and sugar, increase heat to high and bring to a simmer.  Once simmering, lower heat to medium-low and allow to cook until sauce is thickened (15-20 minutes).
3. Once thickened, remove from heat, add additional salt & pepper as desired, stir in basil.
4. If desired, run through a food processor or simply set aside as is.

For the chicken:

1. Sprinkle each side of chicken with a pinch of salt and set aside.
2. Combine mozzarella and 1/2 cup of the parmesan into a bowl and set aside.
3. Into a large shallow bowl, add egg and flour, whisking until smooth.
4. In a second large shallow bowl, add remaining cup of parmesan, bread crumbs, garlic powder, Italian seasoning, salt, pepper and red pepper flakes.
5. Move the oven rack to the top of the oven and put it on broil.  Lay a piece of parchment onto a baking sheet, set aside and grab a large plate to transfer the chicken to.
6. Pat the chicken dry with a paper towel, then take one piece at a time and dunk into egg & flour mixture (allowing excess to drip off) then into bread crumb and cheese mixture, pressing firmly to ensure it adheres.  Place each finished piece onto the large plate.  Repeat until remaining chicken has been coated.
7. Grab a second large plate and line it with paper towels and place next to the stove (you’ll transfer the chicken to this once cooked).
8. In a large non-stick skillet, add canola oil and heat until glistening.  Add 1-2 chicken breasts, cooking for about 2 minutes per side or until crisp and golden brown.  Transfer to paper-towel lined plate and cook remaining chicken.
9. Once cooked, transfer to parchment-lined baking sheet, top evenly with mozzarella/parmesan cheese mixture and place under the broiler for 3 minutes or until the cheese is just melted.
10. Top with sauce and freshly chopped basil and serve.