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1
In a ziploc bag big enough to hold at least 1 cutlet at a time, mix your breadcrumbs and parmesan.
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2
You want to try and make sure it's evenly distributed so there are big clumps up cheese or breadcrumbs clouding your chicken.
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3
In a frying pan heat your EVOO over med-high heat and get it nice and hot, when you put your cutlets in you want a good sizzle going.
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4
In another pot bring your spaghetti water to a boil.
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5
If you're heating your pasta sauce on the stove go ahead and start warming that too.
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6
Put your cutlets one at a time in the bag with your breading and shake until evenly coated.
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7
place each cutlet in the hot oil pan.
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8
When your pasta water is at a boil drop your spaghetti inches.
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9
Once the side down in the pan turns a nice dark golden brown color turn your cutlets and let them brown on the other side and cook.
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10
You can safely eat your chicken when the juices run clear and there isn't any pink on the inside.
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11
When it's finished let it rest for a moment on some paper towels, to soak up any loose oil.
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12
An easy way to test if the pasta ready is to do the old trick of throwing a piece at the wall :) If it sticks, its ready and you can be sure it won't stain!
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13
Drain your pasta and mix a little bit of sauce in to flavor it and prevent sticking to the pot.
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14
Serve up your pasta with some nice hot Tomato and Basil sauce on top.
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15
Then put a cutlet on top of that.
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16
You could even take a tiny bit of fresh basil and put that on the plate to make a beautiful garnish.
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17
Enjoy!
