2 skinless, boneless chicken breast halves
1/2 c. Italian seasoned breadcrumbs
1/2 c. panko breadcrumbs
1/4 - 1/3 c. grated Parmesan or Romano cheese
3/4 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. paprika
1 egg, beaten
Slice chicken breasts in half horizontally if they are very thick. Mix together Italian breadcrumbs, panko crumbs, Parmesan, oregano, basil, and paprika in a pie plate. Dip chicken cutlets in egg, then in crumb mixture to coat completely. If there’s time and you feel like it, refrigerate breaded cutlets in one layer until ready to cook.
Heat oil in a large skillet over medium-high heat. Sauté cutlets until golden brown. Serve with copious amounts of spaghetti with lots of tomato sauce and mountains of grated Parmesan. Repeat as necessary.