Over medium-hot heat, bring a large pot of salted water to a boil. Add the pasta to the pot, reduce heat to medium, cook until the spaghetti is al dente, approximately 8 minutes.
Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon-sized plastic storage bag, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have 4 pieces of chicken.
Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted)
Add the all-purpose flour to a second wide bowl, and mix ½ teaspoon salt and pepper into the flour.
Place the seasoned bread crumbs in a third bowl.
In a large skillet pan, heat 2 tablespoon of olive oil over medium-high heat
Season the chicken breasts evenly with ½ teaspoon salt and pepper.
Dip each chicken breast into the flour, making sure to cover both sides.
Shake off any excess flour, and then dip into the egg wash, and then coat the chicken with the seasoned breadcrumbs on both sides.
You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.
Carefully place each piece of chicken in the hot oiled skillet, and cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.