Let’s create this Italian-American classic:

1. Prepare Oven and Breading Stations:

• Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inch suggested, though a slightly smaller one might work for 6 tenderloins depending on size).
• Flour Mixture: In a resealable plastic bag (or a shallow bowl), combine the all-purpose flour, ½ teaspoon salt, garlic powder, black pepper, and cayenne pepper.
• Egg Wash: In a separate shallow bowl, beat the large egg and half-and-half together thoroughly.
• Bread Crumb Coating: In a third shallow bowl, mix together the seasoned bread crumbs, panko bread crumbs, grated Parmesan cheese, and minced fresh flat-leaf parsley.

2. Bread the Chicken Tenderloins:

• Place the chicken tenderloins into the bag with the flour mixture. Seal the bag and shake well until each tenderloin is evenly coated. Remove chicken, shaking off excess flour.
• Working with one floured tenderloin at a time, dip it into the beaten egg mixture, allowing any excess egg to drip off.
• Immediately press the egg-coated chicken firmly into the bread crumb mixture, ensuring it’s well-coated on all sides.
• Place the breaded chicken tenderloins on a clean plate or wire rack. Let them rest for about 10 minutes to help the coating set and adhere better.

3. Pan-Fry the Chicken:

• Heat the olive oil in a large skillet over medium heat.
• Carefully place the breaded chicken tenderloins in the hot oil (do not overcrowd; cook in batches if necessary).
• Cook for about 5 minutes per side, until the coating is golden brown and crispy, and the chicken is no longer pink in the center and the juices run clear. For accuracy, ensure an internal temperature of 165°F (74°C) is reached using an instant-read thermometer.
• Remove cooked chicken from the skillet and set aside on a paper towel-lined plate to drain any excess oil.

4. Cook the Angel Hair Pasta:

• While the chicken cooks or rests, bring 3 quarts of water and 1 tablespoon of salt to a rolling boil in a large pot.
• Add the angel hair pasta to the boiling water. Cook, stirring occasionally, until it is cooked through but still firm to the bite (al dente), usually about 4-5 minutes for angel hair.
• Drain the pasta well in a colander.

5. Assemble the Casserole:

• Pour ¾ cup of the prepared marinara sauce into the bottom of the greased baking dish, spreading it evenly.
• Top the sauce with the cooked and drained angel hair pasta, distributing it evenly.
• Pour the remaining ¾ cup of marinara sauce over the pasta.
• Arrange the pan-fried chicken tenderloins in a single layer on top of the sauced pasta.

6. Add Cheese and Bake:

• Sprinkle the shredded Italian cheese blend evenly over the chicken tenderloins.
• Place the baking dish in the preheated oven.
• Bake for about 10 minutes, or until the cheese is melted, bubbly, and lightly golden, and the casserole is heated through.

7. Serve:

• Carefully remove the hot Chicken Parmesan from the oven.
• Serve hot, ensuring each portion gets chicken, pasta, sauce, and cheesy topping. Garnish with additional fresh parsley if desired.

A comforting, cheesy classic ready to be enjoyed!