Chicken Parmesan and Spaghetti

We season the thin chicken fillets with salt, black pepper, and paprika on both sides.

We coat the chicken in flour, then dip it in beaten eggs, and finally coat it with breadcrumbs.

We heat olive oil in a skillet and fry the chicken until golden and fully cooked, then set it aside.

In the same skillet, we add minced garlic and sauté until fragrant.

We add tomato paste, salt, pepper, sugar, and paprika, and stir well.

We add the canned tomatoes, a cup of water, and basil leaves, then let the sauce simmer for 20 minutes until thickened.

Meanwhile, we boil the spaghetti in salted water until tender, then drain it.

We place the fried chicken pieces in a baking dish and pour the sauce evenly over each piece.

We top each piece with fresh mozzarella slices and grated Parmesan cheese, then broil for 2 minutes until the cheese melts.

We serve the Chicken Parmesan hot with the cooked spaghetti covered in the remaining sauce.