• If the breasts are thick, you can cut them in half width-wise. After they are cut, lay the breast on a cutting board. Cover it with plastic wrap. Pound it out with a meat mallet to about ⅛-inch thick.
• Whisk an egg in a medium bowl. Season with a pinch of salt and pepper.
• In a separate bowl, mix the bread crumbs, grated parmesan cheese, and spices well.

  Set up a dredging station with a shallow bowl with seasoned flour, egg, and bread crumb mixture.
• Dredge the chicken in flour. Then dip the chicken in the egg and let the excess drip off.

  Then dip the chicken in the bread crumbs, pressing down to coat the entire surface.
• Brown the chicken in a heavy-bottom, large skillet, such as a cast-iron skillet, over medium-high heat. Use a splash of oil to coat the pan. Brown it until it’s golden brown. Check the internal temperature with an instant-read thermometer is 165°F. If not, continue to cook it in a 350°F oven until it reaches the desired temperature.
• Place the breaded chicken on a baking sheet. Top it with half-cup of the tomato sauce.
• Cook your pasta according to package directions. Toss it with marinara and a bit of the pasta cooking water.
• Top the chicken cutlet with marinara sauce. Add a slice of mozzarella. Broil on high until the mozzarella is melty and a bit browned, if you’d like.
• Add a serving of pasta to your plate. Top with a chicken cutlet.

Baked Chicken Parmesan

• Do the first 4 steps above. Instead of frying it, Line a rimmed baking sheet with aluminum foil for easy cleanup.
• Spray the outsides with olive oil spray. Bake at 450°F for about 20-25 minutes, until they reach 165°F.
• Then top with the marinara and cheese. Raise the oven to broil. Broil until the mozzarella is melted and a bit browned.