Chicken schnitzel with tomato sauce and spaghetti

Rough instructions and ingredients:

for the schnitzel: butterfly chicken breasts to reduce thickness and cooking time. Pat dry and season with salt and pepper. Dip in flour, then eggs, then an equal mix of breading/panco and pecorino. Fry in a shallow layer of olive oil, flip once golden.

for the tomato sauce: chop 3 garlic cloves and 2 shallots, fry in olive oil and add a can of tomatoes. Reduce until thickened. Season with salt and add basil at the end.

Before serving add some tomato sauce to freshly cooked spaghetti and finish the last minute of cooking in the sauce.