For the chicken breast, place the chicken in a dish with a little milk, previously seasoned with salt and pepper.

Remove and drain them, then set aside on a plate. In one bowl, beat two eggs, and in another, mix the crispy breadcrumbs with a little bouillon.

Dip the chicken breast in the egg, then coat it with the breadcrumb and bouillon mixture.

Fry in a pan, and the breaded chicken breast is ready.

For the sautéed vegetables, put a little butter in a pan and add the carrot, zucchini, and finally the broccoli. Season with salt and pepper, then turn off the heat to prevent overcooking.

For the spaghetti, in a pan, add a little butter, the tomato sauce, and a bit of bouillon. Add the spaghetti and stir. Finally, add the cheese, turn off the heat, cover, and let the cheese melt. It's ready.