Chicken Parmesan with Spaghetti

One of my favorite meals is Chicken Parmesan with Spaghetti. No matter what Italian Restaurant we go to I always order chicken Parmesan. I make this meal many different ways but tonight I made it the old fashion way with regular breadcrumbs and shredded mozzarella. It was delicious!!

Chicken Parmesan with Spaghetti

Ingredients
2- Boneless skinless chicken breast, pounded thin
1- 28 ounce can of crushed tomatoes
1 small can of tomato paste
1- cup italian seasoned breadcumbs
1- cup shredded mozzarella cheese
1/2 cup- Pecorino Ramono cheese
2 Eggs
1 onion diced
4 garlic cloves minced
2 tablespoons dried basil
1 pound spaghetti
Salt & Pepper
Fresh Basil
Canola oil for frying of the chicken cutlets
EVOO

Directions
Preheat oven to 400.

In a large pot heat about 1 tablespoon of EVOO. Once heated add diced onions and minced garlic. Saute in pan till onions and garlic are translucent. Add tomato paste and cook for 2-3 minutes. Add crushed tomaotes. Add about 1/2 a can of water to the crushed tomatoes can and add to pot. Add 2 tablespoons of basil, salt, and pepper and stir together. Cook for 20 minutes on simmer.

Bring a large pot of water to a boil. When boiling add salt and pasta. Cook 8-10 minutes till done.

Heat canola oil in pan.
In a large bowl whisk two eggs together with salt and pepper
In another bowl put breadcrumbs and add pecorino ramono cheese and mix together.
Dredge the chicken in eggs and then in breadcrumbs and shake off extra.
Contiune with rest of chicken and add to heated oil.
Cook till crispy on both sides and set aside on paper towels to drain.

In an oven safe dish put some of the sauce on the bottom of the dish. Add chicken to the pan. Put some sauce on top of each chicken breast. Sprinkle with mozzarella cheese and pecorino ramono cheese. Bake in oven for 10-15 minutes till cheese is melted.

Combine the rest of the sauce with the pasta and toss together. Sprinkle more pecorino ramono on the pasta.

Serve with garlic bread.