3 tablespoons olive oil, divided
4 cloves garlic, thinly sliced
2 28-ounce cans of crushed Italian tomatoes
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped parsley
½ cup white wine
6 boneless skinless thin chicken breasts, (they are usually called chicken cutlets, or you can get 6-ounce pieces of chicken breast and pound them thinly with a meat mallet) about 2 ¼ pounds in total
1 ½ cup plain bread crumbs
2 tablespoons granulated garlic powder
½ cup all-purpose flour
3 eggs
2 tablespoons milk
3 tablespoons sunflower oil or any vegetable oil you prefer
1 8-ounce ball of fresh mozzarella, thinly sliced
6 slices of provolone cheese
Fresh parmigiano cheese, about ¾ cup
1 pound spaghetti
Salt and pepper, to taste
½ teaspoon hot pepper flakes