Chicken Parmesan Casserole

1.Prepare the Chicken: Preheat oven to 190°C (375°F). Pound the chicken cutlets between two sheets of plastic wrap until they are about 1 cm thick. Season both sides lightly with salt and pepper.

2.Set up the Breading Station: Place flour in a shallow dish. In a second dish, whisk the eggs. In a third dish, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3.Bread the Chicken: Dredge each cutlet first in the flour (shaking off excess), then dip into the egg mixture, and finally press firmly into the Panko mixture to ensure full coverage.

4.Lightly Fry Chicken: Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, lightly pan-fry the breaded cutlets for 2-3 minutes per side, just until the breading is golden brown and crisp. The chicken does not need to be cooked through. Transfer the cutlets to a plate lined with paper towels.

5.Cook the Pasta: Cook the ziti or penne according to package directions until very al dente (about 2 minutes less than recommended). Drain the pasta and toss it immediately with 1 tablespoon of olive oil to prevent sticking.

6.Prepare the Sauce and Dish: In a large bowl, combine the cooked pasta with 4 cups of the marinara sauce and the 1/4 cup of chopped fresh basil. Spread 1 cup of the remaining marinara sauce evenly over the bottom of a 23x33 cm (9x13 inch) baking dish.

7.Assemble the Casserole: Spread the sauced pasta mixture evenly over the marinara in the baking dish. Arrange the lightly fried chicken cutlets in a single layer over the pasta. Pour the remaining 1 cup of marinara sauce over the chicken.

8.Top and Bake: Sprinkle the shredded mozzarella cheese evenly over the top layer of sauce and chicken, followed by the remaining 1/4 cup of grated Parmesan cheese. Cover the dish tightly with aluminum foil.

9.Bake: Bake for 20 minutes covered. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the chicken is cooked through (internal temperature 74°C/165°F).

10.Rest and Serve: Let the casserole rest for 10 minutes before slicing and serving. Garnish generously with fresh basil leaves.