Season panko with salt, pepper, Italian seasoning and Parmesan cheese and mix well
Dip seasoned chicken cutlets into egg wash, then press firmly into panko mixture
Fry cutlets for about 4 minutes per side until golden and cooked through
Remove cutlets and hit them with flaky salt while still hot
Sauté onion with salt, pepper, Italian seasoning, Calabrian chilies, and grated garlic
Pour in pasta sauce, followed by chicken broth and season with salt
Add uncooked pasta and stir, then cover and simmer for 10-15 minutes, stirring occasionally
Once pasta is tender, add cream and finish with Parmesan, mozzarella and fresh basil
Serve with crispy chicken cutlets
