Chicken Parmesan with Angel Hair Pasta

Preheat your oven to 400°F (200°C). Prepare your breading station with a bowl of all-purpose flour, a bowl with 2 eggs beaten, and a bowl with 2 cups of Italian breadcrumbs mixed with 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano.

Dredge each chicken cutlet (about 4, 6oz cutlets) in the flour, then dip in the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Ensure the chicken is evenly coated.

Heat 1/4 inch of olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and place on a baking sheet.

Top each chicken cutlet with 1/2 cup of marinara sauce and sprinkle generously with 1 cup of shredded mozzarella cheese. Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.

While the chicken is baking, cook 1 pound of angel hair pasta according to package directions until al dente. Drain the pasta and toss with a little olive oil to prevent sticking.

Serve the baked chicken Parmesan over a bed of angel hair pasta. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired.