Using a mallet or rolling pin, flatten each chicken breast to a thickness of ⅜- inch. This is best done by putting each piece of
chicken between two sheets of plastic wrap or in a one-quart zipper storage bag and pounding lightly.
Line up three shallow dishes, the first with flour, the second with beaten eggs, and the third with breadcrumbs. Season the flour
generously with 1 teaspoon of salt and ½ teaspoon of pepper.
Dredge both sides of each chicken breast in the flour, making sure each side is covered. Shake off the excess. Next, dip each breast
in the egg and then in the breadcrumbs, pressing down to make sure the breadcrumbs stick. Place the breaded chicken breasts sideby-
side on a baking sheet and refrigerate until ready to fry.
Pour ¼-inch of olive oil in a heavy skillet and heat until hot but not smoking. Carefully fry each chicken breast until golden on
both sides, about three minutes per side. Do not crowd the pan or the chicken will not brown. The chicken will finish cooking in
On a baking sheet or in a shallow casserole dish, spread a thin layer of tomato sauce and lay the chicken on top. Spoon ¼ to 1/3
cup of the tomato sauce over each chicken breast. Sprinkle with 1/3 of the Mozzarella, followed by two tablespoons of Parmigiano
Reggiano. Bake the chicken for 15 to 20 minutes, until cooked through and the cheese has melted.
While the chicken is baking, cook the spaghetti according to package directions. Drain and toss with the remaining tomato sauce
and Parmigiano Reggiano. Make a bed of spaghetti on a large serving platter and arrange the chicken on top. Serve immediately.