Everyone loves chicken parmesan, right? Use scratch-made sauce or your favorite pre-made jarred sauce. Both are equally great options.

Bring a salted pot of water to a boil and cook the spaghetti until al dente. Drain and toss with your tomato sauce. Set aside.

Prepare the chicken for shallow frying. Slice each chicken breast into thinner cutlets then pound until 1/4” thin with a meat mallet or heavy mug between saran wrap. Set up a dredging station with seasoned flour (garlic powder, salt, and black pepper), an egg wash (2 eggs and a splash of water), and seasoned breadcrumbs with parmesan mixed in. Shallow fry in a neutral oil until crisp on both sides (approximately 3-4 minutes per side) then remove to a clean plate with paper towels to soak up excess oil.

Finish the chicken in the oven. Top each cutlet with shredded mozzarella and parmesan. Bake on the top rack of a preheated oven at 480 for 4-5 minutes until the cheese is melted and starting to brown slightly.

Serve with spaghetti and sprinkle with dried basil and parsley flakes.