I breaded and fried the chicken cutlets as I normally would. Then in order to get some veggies in I added a layer of fresh baby spinach. I prefer the sweetness of baby spinach over regular spinach.
I topped it with tomato sauce, AKA, "gravy" and for more of a twist I melted Fontina cheese over the spinach; instead of the traditional mozzarella. Fontina is one of my favorite Italian cheeses. I just love the slight nutty flavor.
Enough breaking away from tradition; it just wouldn't be chicken parm to me without a side of spaghetti.