Bring a large pot of water to boil. Add a teaspoon of salt to the boiling water and cook the spaghetti according to package directions. Reserve a ladle full (a cup or so) of the pasta cooking water.
Set up three shallow dishes. Put the flour in one, beat the eggs in another with a splash of water, and put the panko breadcrumbs in the third. Season the panko with some salt and pepper, red pepper flakes, and the dried basil and thyme.
If you couldn't find any cute cutlets and are working with chicken breasts, just slice them through the middle into two thinner pieces and lay them between two pieces of plastic wrap or parchment and pound them with a meat mallet or bottom of a heavy skillet until they're about 1/3 of an inch thick.
Dredge the chicken in the flour, then in the egg, and then coat evenly with the panko. Once they’re all ready to go, start the next step for the pasta.
Heat a large skillet over medium heat and add the 1 tbsp of olive oil. Sautee the fennel and cherry tomatoes for ten minutes until soft and the tomatoes are starting to burst. Season with some salt and pepper.
While the fennel and tomatoes are doing their thing, heat another large pan over medium high heat. Add the 3 tbsp of olive oil and cook the chicken for about 4 minutes a side until crispy and golden brown. Set on a paper towel lined plate. Finish with a sprinkle of sea salt.
To the pan with the fennel and tomatoes, add the garlic and red pepper flakes and then taste for seasoning. I always add some extra pepper in this stage cuz I'm just absolutely wild like that. Add a half a cup of the reserved pasta cooking water, the spaghetti, and ricotta cheese. Toss well to combine. If it needs a little more liquid, add a bit more of the pasta cooking water until it's all creamy and delicious. Turn off the heat, and sprinkle with the parmesan cheese and basil.
Serve the chicken on top of the pasta, all seductive-like. Divine.
