Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper to taste in a blender. Blend until smooth.

Flatten the chicken breasts using a meat mallet or rolling pin until they are about 1 inch thick.

Brush each chicken breast with the garlic butter you made in the blender.

Note: Do not use all of it. Use enough butter to lightly coat each chicken breast.

Refrigerate the chicken for 30–40 minutes or while you prepare the remaining ingredients.

In a medium bowl, mix the breadcrumbs with the oregano, smoked paprika, salt, and black pepper. Pour into a shallow dish.

In another shallow dish, pour the plain flour. In a deep dish, beat the eggs.

Heat a frying pan with 3 tablespoons of vegetable oil or olive oil.

Dip each chicken breast in the beaten eggs first.

Roll in the flour.

Return to the eggs, then roll in the breadcrumb mixture.

Fry over medium heat until golden and crispy on both sides.

Heat a pot of water until boiling. Add 1 tablespoon olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook according to the package instructions.

Drain the spaghetti well, then add the rest of the garlic butter. Stir thoroughly to melt the butter and coat the pasta.

Add the mozzarella and stir again until melted and well combined.

Serve the spaghetti in a large serving bowl. Place the crispy chicken on top and sprinkle with additional parsley and lemon.