Milanese chicken with spaghetti

Preparation steps

• Peel and finely chop the garlic. Take basil leaves, or dried basil if you don’t have fresh, finely chop the basil stalks.
• Heat the olive oil drops in a medium saucepan, over medium heat. Add the garlic and basil and cook for 2 minutes, or until golden brown.
• Tilt the sauce or cans of tomatoes into a bowl and squeeze them with a spoon. Fill an empty can of tomatoes with water and add a little water. Season and simmer for 30 minutes, or until the sauce is thick and "sticky".
• Place the chicken breasts on a work surface, cover them with cling film and beat them with a kitchen hammer, the thickness should be about 5 mm.
• Put the flour in one bowl, then break and beat the eggs in another bowl. Add the bread crumbs to the third bowl and add the parmesan to them. First put the chicken in the flour, then in the eggs and finally in the "cheese" crumbs.
• Heat the oil in a large skillet over medium heat and cook the chicken for 3 to 4 minutes on each side, or until golden brown.
• Then cook the spaghetti according to the instructions on the package, drain them and add to the tomato sauce, pour over with a little cooking water if necessary.
• Serve the pasta with crispy chicken, the remaining parmesan and basil leaves scattered over the dish.
• You can also put parsley leaf or even arugula in the dish. I like to combine arugula with dishes that have tomatoes in them, so I added fresh arugula to this finished dish.