Combine parsley, butter, garlic, salt, juice of half lemon and pepper to taste in a blender. Blend until smooth.

Throw the chicken breasts with a meat mallet or rolling pin about 1 inch thick.

Brush each chicken breast with the garlic butter you made in the blender.

Note: Do not use all of it. Use enough butter to lightly coat each chicken breast.

Refrigerate for 30-40 minutes or while you prepare the remaining ingredients.

In a medium bowl, mix the breadcrumbs with the spices. Pour into a shallow dish.

In another shallow dish, pour the plain flour.

In a deep dish, beat the eggs.

Heat a frying pan with 3 tablespoons of vegetable oil or olive oil.

Dip each chicken breast in the beaten eggs first. Then roll in flour. Return to the egg and finally roll in breadcrumbs.

Fry over medium heat until golden.

Heat a pot of water until boiling. Add 1tbsp olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook as directed on the package.

Drain well from the water and add the rest of the garlic butter. Stir very well to melt the butter and mix with the spaghetti.

Add the mozzarella and stir again.

Serve the spaghetti in a large, beautiful bowl. Arrange the crispy chicken on top and sprinkle with additional parsley and lemon.