Start by seasoning your chicken cutlets on both sides with the kosher salt, black pepper, garlic powder, and onion powder. In one shallow bowl, beat the eggs. In a separate bowl, add the seasoned panko breadcrumbs.

Dip each chicken cutlet into the egg mixture, letting the excess drip off, then coat both sides evenly in the breadcrumbs. Set aside on a plate.

Heat a large skillet over medium heat and add the vegetable oil and butter—just enough to coat the bottom of the pan. Once hot, pan-fry the chicken cutlets for 3–4 minutes per side or until golden brown and crispy. You may need to do this in batches. Transfer the seared cutlets to a baking sheet.

Spoon marinara sauce over each cutlet, then sprinkle with mozzarella cheese to taste. Place the baking sheet in a preheated oven at 400°F and bake for about 10–12 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.

Cook your pasta of choice according to package instructions until al dente. Reserve 1/4 cup of the pasta water and drain the rest. Set the pasta aside.

In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced yellow onion for 2–3 minutes until softened. Add the garlic paste and cook for another 30 seconds until fragrant.

Next, add the chopped cherry tomatoes and sauté for about 3 minutes until they begin to soften and release their juices. Toss in the spinach and cook until wilted, about 2 minutes.

Once the vegetables are cooked down, pour in the heavy whipping cream and stir to combine. Bring the mixture to a gentle simmer, then stir in the grated parmesan cheese until the sauce becomes smooth and creamy.

Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, stir in a bit of the reserved pasta water to loosen the sauce.

Season with salt and pepper to taste, and serve warm with your chicken parmesan.