Crusted Chicken Romano

Preheat oven to 200°F (95°C) and gather all ingredients. (5 minutes)

Place chicken tenderloins between two sheets of plastic wrap on a solid surface. Using the smooth side of a meat mallet, gently pound the chicken to an even 1/4-inch thickness. Season lightly with salt and pepper. (10 minutes)

Set up a dredging station: Place the flour on a plate, the beaten eggs in a shallow bowl, and combine the grated Pecorino Romano, Parmesan cheese, and panko breadcrumbs on a separate plate. (5 minutes)

Dredge each tenderloin in flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip off. Then, press the tenderloin into the cheese and breadcrumb mixture, ensuring it's well coated on both sides. Place the breaded chicken on a clean plate. (15 minutes)

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, until al dente (about 12 minutes). Reserve 1/2 cup of pasta water before draining.

While the spaghetti cooks, heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture shimmers. Carefully add the breaded chicken tenderloins to the skillet, being careful not to overcrowd it. Cook in batches if necessary. (5 minutes)

Cook the tenderloins until golden brown and cooked through, about 3-4 minutes per side. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C). (8 minutes)

Remove the cooked chicken from the skillet and place on a wire rack set over a baking sheet. Transfer to the preheated oven to keep warm while you finish the sauce. (2 minutes)

Drain the spaghetti, reserving about 1/2 cup of the pasta water. Return the spaghetti to the pot. Add the marinara sauce and cook over medium-low heat, stirring occasionally, until the spaghetti and sauce are heated through (about 2 minutes). If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. (5 minutes)

Divide the spaghetti with marinara sauce evenly among plates. Top with the crusted chicken tenderloins. Garnish with fresh parsley sprigs, if desired, and serve immediately.