Chicken Breasts | Flour | Egg Whole Milk | Spaghetti Noodles Italian Seasoned Bread Crumbs Parmesan Cheese | Pesto Prosciutto | Arugula | Parsley Olive Oil | Salt | Pepper
Pound the chicken to ½” thick, then dip each piece into a seasoned flour mixture, followed by an egg and milk mixture, and then coat with the bread crumbs.
Next, heat the oil and brown the chicken on both sides. At the same time, cook the spaghetti noodles to al dente, in a pot of salted, boiling water.
Add flour to melted butter and cook until browned. Then whisk in milk, Parmesan, and pesto until smooth.
Toss noodles with the sauce and mound on a serving platter. Then add the chicken with folded prosciutto and arugula, drizzled with olive oil.