Step 1

In a medium bowl, combine the halved tomatoes, red onion, olive oil and a pinch of salt. Toss with a fork and let marinate while you prep the rest.

Step 2

Add the panko, onion and garlic powders, Italian seasoning, parmesan and a good pinch of salt to a medium shallow bowl. Beat the eggs in another shallow bowl, and place the flour in a third shallow bowl.

Step 3

Dredge the chicken cutlets through the flour, then through the egg wash, finishing in the panko mixture. Place on a rimmed baking sheet until you’ve evenly coated the rest of the chicken cutlets.

Step 4

In the meantime, heat the oil in a wide skillet over medium high. Add half the chicken to the skillet and fry until golden brown, four minutes on one side, three on the other. Rest the chicken on a drying rack to let any oil drip off. Slice the crispy chicken into strips.

Step 5

Also, you’ll have a large pot of salted water at a boil. Cook the pasta until al dente, according to package directions. Reserve about a cup of pasta water and drain the rest. Pour the pasta back into the pot and add a bit of pasta water to the pasta so it doesn’t stick.

Step 6

Serve the pasta topped with sliced crispy chicken strips, a good spoonful of the marinated tomatoes, parmesan cheese and freshly parsley as a garnish. Delish!

Step 7

Serves 4-