# Ingredient List:
→ 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 Topping
13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese
→ Pasta
15 - 12 oz spaghetti or linguine
→ Garnish
16 - Fresh basil leaves
17 - Extra grated Parmesan cheese
# How-To Steps:
01 - Preheat 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 to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk whisked together, and one with breadcrumbs mixed with 1/2 cup grated Parmesan.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg wash, then coat evenly in breadcrumb mixture. Press gently to adhere breading.
05 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2-3 minutes per side until golden brown. Work in batches if necessary. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce over the bottom of the prepared baking dish. Arrange chicken cutlets in a single layer. Top each cutlet with remaining sauce, mozzarella cheese, and extra Parmesan.
08 - Bake for 15-20 minutes until cheese is melted and bubbly, and chicken reaches internal temperature of 165°F.
09 - While chicken bakes, cook pasta in salted boiling water according to package instructions until al dente. Drain and keep warm.
10 - Serve Chicken Parmesan over bed of pasta. Garnish with fresh basil leaves and additional grated Parmesan if desired.
