Instructions

• Preheat oven to 425°F. Line a baking sheet with foil and place a roasting rack or a cooling rack on top; set aside.
• Set up a dredging station: put 1/2 cup all-purpose flour in one shallow dish, beat 2 large eggs in a second shallow dish, and combine 1/2 cup grated Parmesan cheese with 1 cup panko bread crumbs in a third shallow dish.
• Preheat a large nonstick or cast-iron skillet over medium-high heat.
• Season the 4 chicken cutlets on both sides with salt and pepper to taste, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
• Dredge each cutlet in the flour, shaking off any excess; dip into the beaten eggs; then press into the Parmesan–panko mixture to coat evenly. Place coated cutlets on a plate while you finish the rest.
• When the skillet is hot (oil should shimmer), add 2 tablespoons butter and 2 tablespoons olive oil and let the butter melt and foam.
• Working in one or two batches so you don’t overcrowd the pan, add the breaded cutlets and cook until golden brown, about 3–4 minutes per side. Adjust heat as needed to prevent burning. Transfer the browned cutlets to the rack on the prepared baking sheet.
• Pour the 24 oz jar of marinara sauce into a small saucepan and warm it over low to medium-low heat, stirring occasionally. Pat the 4 slices of fresh mozzarella dry with paper towels.
• Spoon a dollop of warmed marinara onto each browned cutlet and top each with one slice of the patted-dry fresh mozzarella.
• Bake the topped cutlets on the prepared baking sheet at 425°F for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F and the mozzarella is melted. Baking time will depend on cutlet thickness—check with a meat thermometer.
• While the chicken bakes, cook 12 oz spaghetti according to package instructions; drain well. Keep the warmed marinara sauce on the stove.
• Toss the cooked spaghetti with the remaining warmed marinara sauce in the saucepan or a separate bowl.
• To serve, place a portion of the sauced spaghetti on each plate, top with a chicken cutlet, and sprinkle with chopped fresh basil. Serve hot.