Chicken breast lightly breaded and fried to crispy nummy-ness, real comfort food!
For the tomato sauce I use good quality canned tomatoes. In a hot sauce pot I put olive oil and chopped garlic, cooking this briefly before adding in the tomatoes. Some salt and pepper, a good pinch of sugar or Mirin ( a sweet rice wine ) and basil -dried or fresh. Let it simmer. Check seasoning.
You can certainly add in some green peppers, zucchini, and eggplant too
Set up your breading station. Get three shallow dishes, pie plates work well, and place Eggs in one- break them up well with a fork, Flour in another-seasoned with S&P , and Bread crumbs or Panko with chopped parsley in the last.
Get a large pot of well salted water on and bring to boil, put in the spaghetti and cook 8-10 minutes. Try to time this while the chicken is close to being done cooking. Drain and toss with a little olive oil.
The chicken breast is sliced through length wise and opened out flat on a designated cutting board. Cover breast with plastic wrap and pound the meat out using a meat hammer or – and this works very well- a small cast iron skillet.
Have a large skillet with a good amount of veg or olive oil hot and ready. You’re not deep frying, but enough oil to keep the meat moist while cooking.
Season the chicken with S&P and dredge it through the flour, shaking off the excess, then through the egg wash, then into the bread crumbs and into the hot skillet, placing the meat away from you , careful not to splatter hot oil. Brown it well on both sides, then drain quickly on paper towel then transfer to a baking sheet and finish off chicken in a 400′ oven for about 10 minutes depending on the thickness of the breast.
Pasta into the dish, ladle hot tomato sauce over and top with the chicken breast shaving a generous amount of parma over all. Oh yes!