In a medium sized sauce pan, pour your tomato sauce, paste, diced shallot, spices and fresh basil.
Bring to a low boil while stirring constantly.
Reduce the heat to Low and simmer, covered, while you prepare the rest of the meal.
Pre-heat your oven to 350 degrees.
In a medium sized bowl, whisk the eggs and set aside.
Pour the breadcrumbs in a separate bowl and set aside.
Dip a cutlet into the whisked eggs so that both sides are coated.
Then dip the cutlet into the breadcrumbs, coating both sides as well.
Lay on a wire rack placed on a cooking sheet pan and repeat until all of your cutlets have been breaded.
Slide your chicken in the oven and cook for 25 minutes.
When you chicken is near done, set a pot of salted water to boil and once brought to boiling, cook your penne per the manufacturers instructions.
Drain and set aside.
When the chicken is cooked, spoon a ladle of sauce on top of each cutlet and cover with slices of mozzarella.
Return the chicken to the oven until the cheese is melted.
When done, remove from the oven, slice the cutlets and build your plate of baked chicken parmesan over whole grain penne.
Serve immediately.