My daughter ate some of the leftovers and thought
we had been to the local Italian restaurant without her

With a mallet or side of a meat cleaver, pound cutlets gently
between 2 pieces of wax paper. Cut cheese into 2x1/4-inch strips.

Place strips on chicken and roll up, pressing ends together with a
little cold water to seal. Combine bread crumbs, parsley, Parmesan
cheese, salt and pepper in a pie plate. Beat eggs and 2 tablespoons
water in a shallow dish. Place flour in a third shallow dish.

Coat cutlets lightly with flour, dusting off any excess. Dip into
egg mixture, then coat lightly with crumbs mixture. Arrange on a
baking sheet.[To cook later, stop here. Keep in refrigerator]

Dot with butter and bake in a 425-degree F oven for 15 to 20
minutes or until lightly browned. Do not overbake. Meanwhile, cook
and drain spaghetti following package directions. Heat spaghetti
sauce in a small saucepan. Raise oven temperature to 450-degrees.

Place spaghetti in a 2-quart casserole. Layer the cutlets on top.
Spoon spaghetti sauce over all. Bake for 3 to 5 minutes or until hot
throughout. Serve with extra grated Parmesan cheese, if desired.
Makes 4 to 6 servings.