Chicken Parmesan with Spaghetti

1. Butterfly the chicken breast.

2. Pound the chicken breast halves thinly using a meat tenderizer.

3. Set up a breading station: flour seasoned with garlic powder, paprika, and salt, beaten eggs, and breadcrumbs.

4. Dredge each chicken cutlet in the flour, then the eggs, and finally coat thoroughly with breadcrumbs.

5. Heat oil in a skillet over medium-high heat.

6. Fry the breaded chicken cutlets for about 3-4 minutes per side, until golden brown and cooked through.

7. Dice the onion.

8. Mince the garlic.

9. Chop the parsley.

10. Cook spaghetti according to package directions.

11. In a separate pan, melt butter over medium heat.

12. Sauté diced onions and minced garlic until fragrant.

13. Add chili flakes and cook briefly.

14. Add cooked spaghetti to the pan and toss to coat with garlic, onion, and chili flakes.

15. Stir in chopped parsley.

16. Place fried chicken cutlets on a cutting board. Grate parmesan cheese generously over the cutlets.

17. Top each chicken cutlet with a portion of the spaghetti.

18. Grate more parmesan over the spaghetti.

19. Cut each chicken parmesan in half and serve.