Preheat the oven to 400°F (204°C). Lightly grease a baking sheet with nonstick spray; set aside.

Prepare the Chicken: In a shallow dish, whisk together the eggs, Parmesan cheese, salt, and pepper.

Dip the chicken into the egg mixture, coating evenly. Then, dredge in the panko breadcrumbs, pressing to adhere.

Heat olive oil in a large skillet over medium-high heat until it shimmers.

Fry the chicken until golden and crispy, about 4-5 minutes per side. Set aside.

Place the chicken on the prepared baking sheet.

Top each breast with about ⅓ cup marinara sauce and slices of mozzarella cheese.

Bake for 10-15 minutes, or until the cheese is melted and bubbly.

Ensure the chicken reaches an internal temperature of 160°F (71°C) for safe consumption.

Cook the Egg Noodles: Bring a large pot of salted water to a boil.

Add the noodles and cook according to the package directions. Drain well.

Return the noodles to the pot and toss with butter.

Steam the Broccoli: Bring a pot of salted water to a boil.

Add the broccoli, reduce the heat, and simmer for 5-7 minutes until bright green and tender.

Prepare the Lemon Sparkling Water: Add the lemon to the sparkling water.

Serve: Plate the egg noodles, topping them with crispy chicken parmesan.

Serve the steamed broccoli on the side, drizzled with olive oil and seasoned with salt and pepper. Enjoy with a refreshing glass of lemon sparkling water.