Chicken Schnitzel

Place a chicken breast fillet between 2 sheets of plastic wrap. Using a mallet, pound until fillet is flattened to 1/3-inch thickness. Be careful not to tear the fillet apart. Repeat with remaining fillets.

 Season chicken fillets with salt and pepper.

 Place flour, beaten egg, and seasoned breadcrumbs in separate bowls. Dredge chicken fillet in flour, dusting off excess. Dip in egg and coat with breadcrumbs, making sure the chicken is evenly coated. Repeat with remaining fillets.

Fill pan with oil until about 1/2-inch deep. Fry each fillet for about 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Set aside and keep warm.   

 Divide cooked spaghetti noodles among 4 plates. Pour spaghetti sauce over. Serve with schnitzel.