Classic chicken parm cutlets

Method

• Step 1
  Place chicken breasts in a large zipper bag and, using a mallet, flatten into even 1/2-inch thick cutlets.
• Step 2
  Place flour in a large bowl and season with garlic powder, onion powder and salt, stir to combine. Set up the rest of the breading station, putting eggs in another bowl and bread crumbs in a third bowl. Coat cutlets in seasoned flour, shaking off any excess, then dip in the egg and coat in bread crumbs, pressing with your hands to adhere.
• Step 3
  Heat half of the oil (1/2 cup) in a large skillet over medium high heat. Working in batches (2 cutlets at a time), carefully place breaded cutlets in the hot oil and fry until golden brown and crisp, 2-3 minutes per side. Remove from the oil and set aside to drain on a wire rack or paper towels. Repeat with the remaining cutlets (cleaning out the skillet, starting anew with additional olive oil, if necessary).
• Step 4
  Preheat oven to 450°F (or broil on low).
• Step 5
  Place cutlets on a baking sheet and cover, each, with 1/4 cup of Pomodoro sauce. Sprinkle cutlets with mozzarella and parmesan, place in the oven and bake until cheese has melted, 5-7 minutes. Remove from the oven.
• Step 6
  Toss cooked spaghetti in remaining Pomodoro sauce (or, alternatively, heat the sauce in a saucepan until simmering and pour over the noodles).
• Step 7
  Serve chicken parm over the spaghetti and sprinkle with parsley.