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  • 4 boneless skinless chicken cutlets
  • 2 eggs
  • ½ cup grated romano cheese
  • ¼ cup panko breadcrumbs
  • ¼ cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup vegetable oil for frying
  • 16 ounces Homemade Marinara
  • 12 ounces cooked spaghetti
  • Additional grated romano cheese for garnish
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