Put a large pot of water on to boil for the pasta. Cook according to package directions, trying to time it so the pasta is done as the chicken comes out of the oven.

Heat the oil in a pot and cook the garlic a minute or two. Watch it carefully and stir. After it sizzles and smells divine, add the pureed tomatoes and herbs. Bring to a low simmer and let it barely cook while you fix the chicke

Pour the buttermilk into a shallow dish. (Old pie tins work great.) Put the chicken pieces in there to soak a bit while you fix the breadcrumbs. (You could also do this first and give them a bit more time in the buttermilk.)

Combine the breadcrumbs, cheese, pepper, and parsley in another flat dish.

Heat the oil in a frying pan. Cook the whole crushed garlic cloves just a few minutes to flavor the oil, then remove them. Dip the chicken pieces into the bread crumbs, turning and pressing the crumbs in so they stick. Cook the chicken pieces it the oil until done, about 4 minutes per side.

Spread a bit of sauce on the bottom of an ovenproof dish, then lay the cutlets down. Top each cutlet with a bit more sauce, then a slice of mozzarella. Broil until the cheese is just melted.

Drain the spaghetti, then toss with the remaining sauce.