-
1
Bring a large pot of salted water to a boil.
-
2
Meanwhile, prep the chicken.
-
3
Place the chicken breasts one at a time between two layers of plastic wrap or wax paper.
-
4
Use a meat mallet or rolling pin, pound the chicken to an even thickness of 1/2 inch.
-
5
Sprinkle the pounded chicken on both sides with a little salt.
-
6
In a shallow bowl, whisk together the eggs.
-
7
In another shallow bowl, stir together the breadcrumbs, 1/2 cup Parmesan, a pinch of salt, and a few grindings of pepper.
-
8
Dip each chicken breast into the egg mixture and then into the breadcrumbs.
-
9
Set aside on a baking sheet.
-
10
Cook the pasta to al dente according to package directions.
-
11
Warm the sauce in a large saucepan.
-
12
While the pasta is cooking, in a frying pan large enough to hold the chicken in a single layer (or 2 frying pans if necessary) over medium-high heat, warm the oil until it is shimmering.
-
13
Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total.
-
14
Transfer to paper towels to drain.
-
15
Drain the pasta and add to the warm sauce.
-
16
Toss to coat.
-
17
Slice the chicken breasts into strips.
-
18
Transfer the spaghetti to a warm platter.
-
19
Top with the sliced chicken breasts, the remaining Parmesan, and the basil.
-
20
Serve at once.
