How to Make It
Rinse the chicken and pat dry. Cut the chicken breasts into 1/2-inch-thick pieces and season with salt and pepper. Set aside.
In large bowl, beat the eggs and set aside. In another large bowl, mix together the spelt flour and Parmigiano-Reggiano.
Coat the chicken in egg and then dredge it in the flour-cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken.
Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through.
To serve, top the cooked chicken with warmed tomato sauce, mozzarella cheese and garnish with parsley.