Ingredients

Method

1. 1

   Butterfly the chicken breasts and place them on a cutting board. Cover with plastic wrap and pound them to an even, thin consistency using a meat mallet.

2. 2

   Prepare three separate dishes for the dredging station. In the first dish, whisk together the flour, salt, and pepper. In the second dish, whisk the eggs with a splash of milk. In the third dish, combine the plain breadcrumbs, Italian breadcrumbs, and freshly grated parmesan cheese.

3. 3

   Working with one piece at a time, dredge each chicken cutlet first in the flour mixture, ensuring it's fully coated. Shake off any excess.

4. 4

   Next, dip the floured chicken into the egg wash, allowing any excess to drip off.

5. 5

   Finally, press the chicken firmly into the breadcrumb and parmesan mixture, coating both sides completely. Place the breaded cutlets on a board.

6. 6

   Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the hot oil.

7. 7

   Pan-fry the chicken for 2-3 minutes per side, until golden brown and crispy.

8. 8

   Transfer the fried chicken cutlets to a baking dish.

9. 9

   Spoon a layer of marinara sauce over each piece of chicken. Top with slices of mozzarella cheese and fresh basil leaves. Drizzle a little olive oil over the top.

10. 10

    Bake in a preheated oven at 375°F for about 10 minutes, or until the cheese is fully melted and bubbly.

11. 11

    While the chicken is baking, cook the angel hair pasta according to package directions.

12. 12

    To serve, place a bed of pasta on a plate, top with marinara sauce, and then place the chicken parmesan on top.