Start by heating the extra-virgin olive oil in a pan over medium heat. Once the oil glimmers, toss in the diced onion. Sauté for about 5 minutes until it becomes translucent.

Add the minced garlic and let it cook for another minute. The aroma should be heavenly by now! Next, pour in the crushed tomatoes and tomato paste. Stir well.

Season with salt, pepper, and a pinch of sugar. If you fancy a bit of heat, sprinkle in some red pepper flakes. Allow the sauce to simmer while you prepare the chicken. This lets the flavors meld together beautifully.

While your sauce is simmering, let’s focus on the chicken. Start by placing the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. This helps them cook evenly.

Set up a dredging station with three shallow dishes. In the first dish, add the flour. In the second, place the beaten eggs. In the third, combine the panko breadcrumbs with Parmesan cheese, a hint of salt, and pepper.

Take each chicken breast and coat it first in the flour, shaking off the excess. Next, dip it in the egg, allowing any extra to drip off. Finally, coat it with the panko mixture, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium-high heat. Once it’s hot, carefully place the breaded chicken breasts in the pan. Fry for about 4-5 minutes on each side, until golden brown.

Once cooked through, transfer the chicken to a paper towel-lined plate to drain the excess oil.

While the chicken is frying, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Once done, reserve a cup of pasta water and drain the spaghetti.

Return to your sauce. If it seems too thick, add a splash of reserved pasta water until you reach your desired consistency. Toss the cooked spaghetti into the sauce, ensuring each strand is coated.