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1
Preheat oven to 425u00b0F (218.33u00b0C).
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2
Bring a large pot of salted water to a boil for the spaghetti.
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3
Preheat a medium nonstick saute pan on medium heat. Add 3 tablespoons olive oil and garlic, saute until the garlic is light brown and fragrant. Add hot pepper flakes and cook for 30 more seconds. Add wine and let the alcohol cook out and the wine reduce by half -- this will take about 2 to 3 minutes. Add the tomatoes and season with salt and pepper to taste, place a lid on the pan and cook for 25 minutes.
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4
While the sauce cooks get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. In another shallow bowl, combine the eggs and milk and also season with salt and pepper, whisk together and set aside. Put the bread crumbs on a plate and add the garlic powder and season with salt and pepper.
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5
Heat 3 tablespoons of sunflower oil over medium-high heat in a large nonstick skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and cooked all the way through.
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6
When the sauce has cooked for 25 minutes add parsley and basil. Ladle 1 cup of sauce in a 9 by 9 nonstick baking dish and place the chicken cutlets on top. Ladle some of the sauce (reserve a good amount of sauce for the spaghetti) over the chicken breast and top them with 2 slices of provolone each, a couple slices of the fresh mozzarella and a good amount of fresh parmiggiano cheese.
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7
Bake for 10 minutes or until golden brown and bubbly.
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8
While the chicken bakes, cook the spaghetti according to package directions. Drain and toss with some of the sauce and a good amount of cheese.
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9
Serve the chicken alongside the hot spaghetti. Serve immediately!
