Start this recipe by getting your pasta cooked and out of the way early. After it is cooked, start warming your tomato sauce so it’s ready to go for the very end. We recommend letting it heat on low or simmer.

Add your oil to a pan and heat it up to 350 F (medium/medium-high)

Get three separate bowls ready. In the first bowl, add your flour, salt, and pepper (we use around a pinch of salt and pepper for each bowl). In your second bowl, beat your three eggs and add salt and pepper. In your third bowl, add your panko bread crumbs, grated parmesan cheese, chopped parsley, and paprika.

Take your chicken and start by dipping it in your flour bowl. Next, dip it in your egg bowl. Lastly, dip it in your bread crumb bowl. Do this for all 5 chicken cutlets/breasts.

Add these to your pan of oil, cooking for around 4-5 minutes on each side or until golden.

Remove these from your pan and add them to a baking sheet. Then, top each chicken breast with around 1/4 cup of tomato sauce (or as much or little as you like). Cut your mozzarella like we do in the video and add them on top of the tomato sauce. Put them in you oven on a high broil until your cheese is nice and melted.

After the cheese is melted, remove from the oven, put it on top of your pasta, and enjoy!

Note: If you use chicken breasts, make sure to butterfly them! (Cut them in half)