Chicken Parmesan With Pasta

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. In a separate small saucepan, gently warm your pasta sauce.

Set up your breading station: Lightly beat 1 egg in one bowl. In another bowl, combine about 1 cup of breadcrumbs with 1 1/2 teaspoons of garlic powder. Take each floured chicken cutlet, dip it into the egg wash to coat completely, then transfer it to the seasoned breadcrumbs, pressing gently to ensure a good, even coating on all sides. Repeat for all four chicken breasts.

Remove the pan-fried chicken to a baking sheet. Transfer the chicken to the 350°F oven and bake for 10–15 minutes, or until cooked through. The exact time will depend on the thickness of your chicken breasts.

While the chicken bakes, bring a large pot of water to a rolling boil for your pasta. Cook the pasta according to package directions; angel hair typically takes 3–5 minutes, while thicker pastas like penne will need more time.

Once the chicken is cooked, pull it from the oven and top each piece with 1 cup of mozzarella cheese. Return it to the oven just until the cheese is bubbling and melted. To serve, plate the cooked pasta first, then top with a chicken cutlet, and spoon over the warm pasta sauce. If you have some on hand, a sprinkle of fresh shaved Pecorino-Romano or grated Parmesan cheese is a nice finish.