Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper.
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
Dredge each chicken cutlet in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.
Place the cooked chicken cutlets on the prepared baking sheet. Top each cutlet with tomato sauce, followed by mozzarella and a sprinkle of Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
While the chicken is baking, cook spaghetti according to package directions. Drain and toss with a little tomato sauce.
Serve the baked chicken Parmesan over spaghetti. Garnish with fresh basil, if desired.
A great recipe. Easy to follow and tastes delicious. The chicken was cooked perfectly, and the sauce was flavorful. Highly recommend giving this a try!
The cheese didn't melt properly, and the chicken was a bit tough. I'm not sure what went wrong. The sauce was okay.
Fantastic! This recipe is a keeper. The balance of flavors is perfect, and the instructions are clear. My whole family enjoyed it, even the picky eaters!
It was good, but not great. The chicken got a little soggy under the sauce, even after I let it rest. The flavor was okay. Nothing special.
The chicken was burnt on the outside, even though the inside was still a bit raw. The sauce tasted a bit bland. I might have messed up somewhere.
