4 chicken breasts, split, boned, skinned, cut extra thin
1/4 c. oil
1 egg, beaten with 1 tsp. water
1/2 c. seasoned bread crumbs
1 jar spaghetti sauce
8-12 oz. spaghetti or favorite pasta

Rinse chicken. Pat dry. Dip into egg mixture covering both sides. Dip into bread crumbs, coating evenly. Saute chicken cutlets in oil, browning both sides. Keep warm.

Heat sauce and cook spaghetti according to package. Serve cutlets with spaghetti and sauce. Top with Parmesan cheese if desired. Quick and easy.

Variation: Top each cutlet with Mozzarella slice, after covering it with sauce in a 9x12 inch baking dish. Bake 350 degrees for 30 minutes until cheese melts.