Start boiling water for pasta. When ready to cook, cook al dente.

Heat garlic and crushed red pepper in olive oil over medium heat. When garlic sizzles, add tomatoes and fresh herbs. Bring to a bubble, reduce heat nad let the sauce hang out over low heat while you prepare cutlets (can substitute jarred red sauce).

Mix Parmesan or Romano cheese, panko, salt, pepper, red pepper and parsley on large plate. Dip each cutlet in flour, then egg mixture, then press and coat in panko/cheese mixture.

Heat 2 whole garlic cloves in olive oil in large skillet or frying pan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. When cutlets are done, arrange on an oven proof serving dish covered with layer of sauce. Dot each cutlet with little more sauce and slice of fresh mozzarella. Place platter under broiler to just melt cheese. Take warm platter right to the table. Toss drained spaghetti with remaining sauce and serve as side dish.

Per Serving (excluding unknown items): 3312 Calories; 83g Fat (21.8% calories from fat); 106g Protein; 567g Carbohydrate; 52g Dietary Fiber; 1mg Cholesterol; 5319mg Sodium. Exchanges: 28 Grain(Starch); 24 Vegetable; 1 Fruit; 14 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0