• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. • In a shallow dish, combine panko, half the Parmesan, half the Italian Seasoning (you’ll use the rest of each later), a large drizzle of olive oil, and a pinch of salt and pepper. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for step 4.

• While pasta cooks, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt and pepper. TIP: If your cutlets are already 1/2 inch thick, you can skip the pounding. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture to fully coat.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. • Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. (Discard any leftover panko mixture on dish.) TIP: Reduce heat if chicken begins to brown too quickly. • Transfer chicken to a baking sheet.

• Meanwhile, heat a large drizzle of oil in pot used for pasta over medium heat. Add garlic; cook, stirring frequently, until lightly browned, 1 minute. • Stir in marinara, remaining Italian Seasoning, 1 tsp sugar, 1/4 cup reserved pasta cooking water, and 2 TBSP butter. (For 4 servings, use 2 tsp sugar, 1/2 cup reserved pasta cooking water, and 3 TBSP butter.) Season generously with salt and pepper. • Reduce heat to low and simmer for 3-4 minutes. Reserve 1/4 cup sauce (1/2 cup for 4).

• Stir drained spaghetti into pot with sauce; toss to combine. (TIP: If necessary, add more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Remove pot from heat.

• Heat broiler to high. Spread reserved sauce over chicken, then sprinkle with mozzarella. Broil until cheese has melted, 1-3 minutes. TIP: Watch carefully to avoid burning. • Divide spaghetti between plates and top with chicken Parm. Garnish with remaining Parmesan and serve.