I could eat this for dinner on the daily

Ingredients

1 lb spaghetti
Chicken seasoning: salt, black pepper, cayenne, garlic powder, ground mustard
5 large chicken breasts, cut in half to make thin fillets
1 cup frying oil of choice
1 cup flour
3 eggs
3 cups shredded mozzarella
1 cup shredded parmesan
½ cup chopped parsley

Breading:
3 cups panko bread crumbs
1 tablespoon dried basil
2 teaspoons dried oregano
2 teaspoons red pepper flakes
2 teaspoons paprika
1 teaspoon onion salt
1 cup shredded parmesan cheese

For the sauce:
1 large onion diced
2 tablespoons olive oil
3 cloves garlic minced
1 teaspoon red pepper flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 28oz can crushed tomatoes
1 28oz can pureed tomatoes

Instructions

1. Cook spaghetti according to package instructions. Preheat oven to 400 degrees.
2. Season both sides of the chicken with chicken seasonings. I seasoned with my heart <3
3. Add flour to a shallow bowl, whisk eggs in a shallow bowl, & combine breading ingredients in a shallow bowl.
4. Dip chicken into the flour, then into the egg, then into the panko. Repeat with all the chicken.
5. Heat a large skillet with half the oil. Once hot, fry the chicken, a few breasts at a time until nicely browned on each side. Repeat with all the chicken. Replenish oil throughout.
6. Place cooked chicken on one big baking sheet or two 9×13 inch pans.
7. To make the sauce: in a medium pan, cook the onions with oil until translucent, then add the garlic, red pepper flakes, basil, and oregano and saute for another minute. Add both tomato cans and bring to a simmer.
8. Layer half the sauce, mozzarella, parmesan, and parsley on chicken and bake for 15-20 minutes or until cheese begins to brown.
9. Serve with extra sauce and spaghetti. Enjoy!