Ingredients:

  • 4 medium boneless, skinless Chicken Breasts, halved horizontally
  • 1/2 cup All-Purpose Flour, seasoned with salt and pepper
  • 2 Large Eggs, lightly beaten with 1 tablespoon water
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese (for breading)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 4 tablespoons Olive Oil or neutral high-heat oil
  • 12 oz Penne, Rigatoni, or Ziti pasta
  • 24 oz high-quality jarred Marinara Sauce
  • 2 cloves Garlic, minced
  • 1 tablespoon Unsalted Butter or Olive Oil
  • 1/4 cup fresh basil leaves, chopped
  • Salt & Black Pepper to taste
  • 8 oz low-moisture, whole-milk Mozzarella cheese, shredded
  • 1/4 cup freshly grated Parmesan cheese (for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Pound chicken cutlets to an even 1/4-inch thickness. Season lightly with salt and pepper.
  2. Set up the breading station: Dish 1: Seasoned Flour. Dish 2: Beaten Eggs. Dish 3: Panko mixed with 1/2 cup Parmesan, Italian seasoning, and garlic powder.
  3. Dredge each chicken cutlet sequentially in flour, then egg, then the Panko mixture, pressing the breading firmly onto the meat. Shallow fry in hot oil for 2–3 minutes per side until golden brown. Place cooked cutlets on a wire rack.
  4. While chicken rests, cook the pasta in salted boiling water until al dente (about 1 minute less than package directions). Drain well.
  5. Prepare the sauce base: In the large pot, sauté minced garlic in butter/oil until fragrant (about 30 seconds). Stir in the marinara sauce and chopped basil. Simmer gently for 5 minutes.
  6. Toss the drained pasta directly into the warm sauce. Taste and adjust seasoning.
  7. Assemble the casserole: Spread half of the sauced pasta mixture into a 9x13 inch baking dish. Arrange the fried chicken cutlets evenly over the pasta layer. Top the chicken with the remaining sauce mixture.
  8. Sprinkle the shredded Mozzarella and the final 1/4 cup of Parmesan evenly over the top. Bake for 15–20 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  9. Let the casserole rest for 5–10 minutes before slicing and serving, garnished with fresh basil.