Using a sharp paring knife, butterfly the chicken breasts then cut in half so that you have four approximately ½ inch thick chicken breast pieces.

Lay chicken breasts flat on a cutting board. Cover them with a layer of waxed paper or plastic wrap. Pound them with a meat mallet or rolling pin until they are approximately ¼-inch thick.

Crack eggs into a dish large enough that you can dip the chicken breasts freely. Lightly beat eggs to break the yoke and combine them with the whites.

Combine the breadcrumbs and Parmesan cheese in another dish. Season breadcrumbs with salt and pepper to taste.

Heat oil in a large skillet over medium high heat.

Using tongs or clean hands dip the chicken into the egg mixture. The dredge in the bread crumbs, tossing until chicken breast pieces are thoroughly coated.

Working in batches, add chicken breast pieces to the hot oil. Fry until golden brown on one side, about 7-10 minutes. Flip and fry for an additional 5-7 minutes.

In the meantime, preheat the oven to 350 degrees.

Once chicken is finished, lay all four pieces in a large 9 x 12 x 2 casserole dish. Pour spaghetti sauce over the chicken. Top each piece with a slice of mozzarella.

Bake in the oven until cheese is melted, 5-7 minutes.

Plate equal amounts of cooked spaghetti on a plate. Top with additional spaghetti sauce if desired. Place one chicken breast on top of the spaghetti.