# What You 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 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 Make It:
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 - Prepare 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, dip in egg wash, then coat evenly in breadcrumb mixture. Press gently to adhere the 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 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté garlic for 1 minute, 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, and extra Parmesan.
08 - Bake for 15-20 minutes, or until cheese is bubbly and chicken reaches internal temperature of 165°F.
09 - Cook pasta in salted boiling water according to package instructions. Drain and keep warm.
10 - Serve the Chicken Parmesan over pasta, garnished with fresh basil and extra Parmesan if desired.
