Cook the pasta per the package instructions in salted water until al dente.
Warm the marinara sauce.
While the pasta is cooking, place the chicken breasts between 2 pieces of plastic wrap and use a meat mallet to pound to approximately 3/8-inch thickness. Season lightly with salt and black pepper
Mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning and garlic salt.
To coat, dredge both sides of the seasoned chicken in the all-purpose flour.
Dip in the beaten egg, shaking off the excess,
Coat in the seasoned crumbs.
In a large skillet heat 1 Tbsp of butter with 3 Tbsp of olive oil. Brown the chicken pieces over medium-high heat until golden cooking for around 2-3 minutes on each side depending on the thickness. Add additional butter and olive oil as needed.
If using an oven safe skillet, spoon around 1/4 cup of marinara sauce on top of each piece of chicken and top with cheese. Otherwise, place onto a baking pan spritzed with cooking spray. Preheat the oven to broil. Broil for 2 minutes or until the cheese has melted and is bubbly and golden.
Drizzle warm marinara sauce on the pasta and place the chicken on top.