Preheat your oven to 350°F and grab a baking sheet. Set a wire rack on top—this keeps your chicken cutlets crispy while they finish cooking in the oven.

Set up your breading station: In one shallow bowl, mix the panko, garlic, parsley, Italian seasoning, and ¾ cup of the parmesan. Add a pinch of salt and pepper, and use your fingers to rub the garlic into the breadcrumbs so it’s evenly mixed.

In a second bowl, whisk the eggs with ½ cup parmesan, a tablespoon of water, and another small pinch of salt and pepper.

Pour the flour into a third bowl or plate, season with salt and pepper, and give it a quick stir.

Prep the chicken: Place a piece of thin-sliced chicken on a cutting board and cover it with plastic wrap. Pound it gently with a meat mallet until it’s about ½ inch thick. Repeat with all the chicken. Then season both sides of each piece with salt and pepper.

Bread the chicken: Line up your station in this order: chicken → flour → egg → breadcrumbs → clean plate.

Dredge a piece of chicken in the flour, tapping off any extra.

Dip it into the egg mixture, letting the excess drip off.

Press it firmly into the breadcrumb mixture so it’s well-coated on all sides.

Place the breaded chicken on the clean plate and repeat with the rest.

Pan-fry to golden perfection: In a large skillet, heat a generous layer of olive oil over medium-high heat. Work in batches—don’t crowd the pan. Cook each cutlet for a few minutes per side until beautifully golden. Transfer to the wire rack, and if the chicken isn’t cooked through yet, pop it in the oven to finish (internal temp should hit 165°F).

Start by heating oil in a pot for the marinara. Add the garlic and allow to toast, until they’re golden and fragrant. Stir in the tomato paste and cook for another minute. Pour in the tomatoes and gently crush them up. Season with salt and pepper, then stir in the sugar and seasonings. Bring the sauce to a boil, then reduce the heat and let it simmer, stirring now and then, for about 30 minutes until it thickens and reduces to about 3 cups. Once it’s done, discard the garlic.

Bring a large pot of water to boil for the bucatini and cook as the package instructs.

While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the garlic and saute for 1 minute, or until fragrant. Stir in the heavy cream and cheeses until smooth and creamy. Add in the remaining spices and sugar. Season with salt and pepper to taste.