Crispy Parmesan-Crusted Chicken with Zesty Marinara, Buttered Rotini, and Garlic-Roasted Broccolini

Preheat your oven to 400°F (200°C). Fill a large pot with 4 quarts of water, add a generous pinch of salt, and bring to a boil for the pasta.

Prepare the vegetables: Wash 2 bunches of broccolini and trim the woody ends. Peel and mince 5 cloves of garlic. Zest the entire lemon and set the zest aside; cut the lemon into wedges for serving.

On a large baking sheet, toss the broccolini with 2 tbsp olive oil, 2 cloves of the minced garlic, 0.5 tsp salt, and 0.25 tsp black pepper. Spread in a single layer and roast in the oven for 15-18 minutes until the tips are slightly charred and stems are tender.

Make the zesty marinara: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the remaining 3 cloves of minced garlic and sauté for 1 minute until fragrant. Pour in 28 oz of crushed tomatoes and add 0.5 tsp salt and 0.25 tsp black pepper. Simmer on low heat while you prepare the chicken.

Prepare the chicken: Slice 1.5 lbs chicken breasts horizontally to create thinner cutlets. In a shallow bowl, beat 1 egg with 1 tbsp water. In a second shallow bowl, combine 1 cup panko breadcrumbs, 0.75 cup grated parmesan cheese, and the lemon zest.

Dredge each chicken cutlet first into the egg wash, then press firmly into the parmesan-panko mixture until fully coated on both sides.

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets (work in batches if necessary). Sear for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F. Remove to a plate to rest.

While chicken is searing, add 12 oz dry rotini to the boiling water. Cook for 8-10 minutes or until al dente. Drain the pasta and return it to the pot. Toss with 3 tbsp unsalted butter and a pinch of salt until melted and glossy.

To serve, portion the buttered rotini onto plates and top with a generous ladle of the zesty marinara. Place a parmesan-crusted chicken cutlet over the sauce and serve the garlic-roasted broccolini on the side with a lemon wedge.