Pound chicken cutlets to even thickness.

Dredge chicken in flour, then dip in beaten eggs with salt and pepper.

Coat with Italian bread crumbs mixed with shredded parmesan.

Pan fry in canola oil until golden on both sides.

Place chicken on a baking tray, top with marinara and mozzarella.

Bake at 425°F for 15-20 minutes.

Cook spaghetti as per package, drain, and toss with marinara.

Plate pasta, top with chicken, and sprinkle with shredded parmesan.