Chicken Parm

Lightly pound the chicken breasts to 1/2-inch thickness. Season lightly with salt and set aside for at least 20 minutes.

In three rimmed 1/4 sheet pans (or whatever you have), put flour into one, beat eggs and milk into the second, and combine the breadcrumbs and seasonings in the third.

Working one at a time, coat the flattened and seasoned breasts in the flour, then the egg, then the breadcrumbs. Making sure not to leave empty spots at any step. Repeat with all chicken breasts.

Preheat the broiler. And set salted water to boil for pasta.

Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.

Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.