Prepare the basil oil. Blanch basil in hot water for 10 seconds. Immediately transfer to an ice bath and let cool. Squeeze out the excess water. Blend the basil with ¼ cup olive oil. Let sit for 30 minutes then strain the oil, discarding the basil but keeping the oil.

Prepare the parmesan cream sauce. Heat ¼ cup butter in a medium saucepan. Add 2 tablespoon flour once the butter has melted, whisking together until combined. Slowly add 1 cup heavy cream, whisking constantly. Bring to a simmer and cook for 3-4 minutes or until thickened. Add 1 cup grated Parmesan and heat until the cheese has melted. Season with salt and pepper. Keep warm.

Bring a large pot of salted water to a boil over high heat. Add spaghettini and cook until al dente about 8 minutes. Drain and rinse in cold water. Toss in olive oil. Set aside.

Heat olive oil in a saute pan over medium heat. Season chicken with salt and pepper. Coat both sides of the chicken in flour, shaking off excess. Dip in the egg and water mixture followed by the breadcrumbs. Carefully lay chicken in the hot pan and cook until golden brown on both sides. Remove from heat and keep warm.

Heat 2 tablespoon basil oil with chicken broth in a nonstick saute pan over medium heat. Bring to a simmer. Add 1 tablespoon butter and stir to incorporate. Add the pasta and ¼ cup parmesan/romano blend.

Assemble the plates. Portion pasta onto two plates. Ladle parmesan cream sauce on pasta followed by the chicken cutlets. Drizzle remaining parmesan cream sauce over the chicken. Sprinkle chopped parsley and top with prosciutto.

Toss arugula with olive oil, lemon juice, salt, and pepper. Finish plates with fresh arugula salad. Serve immediately.