# 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
→ Pasta
15 - 12 ounces spaghetti or linguine
→ Garnish
16 - Fresh basil leaves
17 - Extra grated Parmesan cheese
# How-To:
01 - Preheat the oven to 400°F and prepare a baking sheet with parchment paper or lightly grease 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 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with grated Parmesan cheese.
04 - Coat each chicken breast by dredging in flour, dipping in egg wash, then pressing into breadcrumb mixture to adhere evenly.
05 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2 to 3 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat olive oil over medium heat. Sauté minced garlic for 1 minute, then add marinara sauce, oregano, and basil. Simmer gently for 5 minutes.
07 - Spread half a cup of tomato sauce over the bottom of the baking dish. Arrange chicken cutlets in a single layer. Spoon remaining sauce over each, then top with shredded mozzarella and additional Parmesan cheese.
08 - Bake for 15 to 20 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
09 - Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and keep warm.
10 - Plate chicken cutlets over pasta and garnish with fresh basil leaves and extra grated Parmesan as desired.
