Herb-Crusted Chicken Parmesan with Kale Caesar Pasta Salad

Preheat oven to 425°F (220°C). Place a baking sheet in the oven to preheat.

Bring a large pot of salted water to boil for the pasta.

Place chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Set up breading station with three shallow dishes: one with 1 cup flour; one with 3 beaten eggs and 2 tablespoons milk whisked together; and one with a mixture of 1.5 cups panko breadcrumbs, 1 cup Italian breadcrumbs, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh oregano, 1/2 cup grated Parmesan cheese, and 1/2 teaspoon each salt and pepper.

Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with herb breadcrumb mixture, pressing gently to adhere.

Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches if necessary, cook chicken for 3-4 minutes per side until golden brown. Transfer to a baking sheet.

Top each chicken breast with 1/2 cup marinara sauce and 2 ounces sliced fresh mozzarella. Bake in preheated oven for 12-15 minutes, until chicken reaches 165°F (74°C) internal temperature and cheese is melted and bubbly.

While chicken bakes, cook 1 pound penne pasta in the boiling water according to package directions until al dente, about 10-12 minutes. Drain and rinse with cool water to stop cooking.

For the Caesar dressing, mince 4 garlic cloves and 4 anchovy fillets into a paste. In a bowl, whisk together the garlic-anchovy paste, 2 teaspoons Dijon mustard, 3 tablespoons fresh lemon juice, 1/3 cup mayonnaise, and remaining 1/4 cup grated Parmesan cheese. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly to emulsify. Season with 1/2 teaspoon black pepper.

Remove tough stems from 8 cups kale and tear leaves into bite-sized pieces. In a large bowl, massage kale with 1 tablespoon of the Caesar dressing for 1-2 minutes to soften.

Add cooled pasta to the kale along with remaining Caesar dressing and toss thoroughly to coat. Add 1/2 teaspoon red pepper flakes and toss again.

Serve each chicken parmesan portion alongside a generous portion of the kale Caesar pasta salad. Sprinkle with additional Parmesan cheese if desired.

Let chicken rest for 3-5 minutes before serving to allow juices to redistribute.