TOMATO SAUCE:

1 med. chopped onion
1 tbsp. olive oil
1 garlic clove, chopped
1 (28 oz.) can whole Italian tomatoes, cut up
1 tsp. leaf basil, crumbled
1/2 tsp. leaf oregano
3 tbsp. tomato paste
1/4 c. dry red or white wine

CHICKEN CUTLETS:

1 egg
1/2 c. milk
3/4 c. dry Italian bread crumbs
1/2 c. grated Parmesan cheese
4 boneless, skinned chicken breast halves, pounded (1 lb. chicken)
4 tbsp. olive oil
8 oz. cooked spaghetti

Prepare sauce: Saute onion in olive oil in medium size heavy saucepan over medium heat until softened, about 3 minutes. Add garlic; saute 1 minute more. Stir in undrained tomatoes, basil, oregano, tomato paste and wine. Bring to a boil. Reduce heat slightly; boil gently until thick, 15-20 minutes.

Meanwhile, prepare chicken: Whisk egg with milk in shallow dish. Combine crumbs and 1/4 cup Parmesan cheese on wax paper. Dip cutlets first in egg mixture, then in bread crumb mixture to coat.

Heat 2 tablespoons of the olive oil in large non-stick skillet over medium heat; add 2 cutlets. Cook until underside is crisp and golden brown, 2-3 minutes per side. Turn and brown on other side thoroughly, about 2 minutes more.

Drain on paper towels. Add remaining oil to skillet; repeat with remaining cutlets. To serve, place cutlets and spaghetti on plates. Top with tomato sauce. Sprinkle with remaining cheese. Yield 4 servings.