# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
→ Tomato Sauce
08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
→ Cheese
13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese for topping
→ Pasta
15 - 12 ounces spaghetti or linguine
→ Garnish (optional)
16 - Fresh basil leaves
17 - Extra grated Parmesan cheese
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between two sheets of plastic wrap and pound until 1/2 inch thick. Season both sides generously with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with grated Parmesan cheese.
04 - Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 2 to 3 minutes per side until golden brown. Work in batches if necessary and lay cooked pieces on paper towels to drain.
06 - In a saucepan, heat olive oil over medium heat, sauté minced garlic for 1 minute, then add marinara sauce, dried oregano, and dried basil. Let it simmer gently for 5 minutes.
07 - Spread half a cup of the tomato sauce over the bottom of the baking dish. Arrange fried chicken cutlets in a single layer, spoon remaining sauce over each, then sprinkle mozzarella and extra Parmesan on top.
08 - Bake in the preheated oven for 15 to 20 minutes until the cheese is melted, bubbly, and golden, and the chicken reaches an internal temperature of 165°F.
09 - While the chicken bakes, cook pasta in vigorously boiling salted water according to package instructions. Drain and keep warm.
10 - Plate the baked chicken cutlets atop the cooked pasta. Garnish with fresh basil leaves and extra grated Parmesan as desired.
