- 4
Ingredients
- 3 Tbls. extra virgin olive oil
- 4 skinless, boneless chicken breasts (or cutlets)
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 large egg, lightly beaten
- 1 Tbls. water
- 1 cup dried bread crumbs
- 1/4 cup grated parmesan, plus more for sprinkling
- 1 lb. spaghetti noodles
- 1 Tbls. Penzey’s Italian Seasoning or Pasta Sprinkle
- 1 – 8 oz ball fresh buffalo mozzarella cheese, or about 1 cup shredded mozzarella
- 1 jar of your favorite marinara sauce
Preparation
Step 1
Preheat oven to 450F. Mix the flour and salt/pepper in a shallow bowl. Place the egg and water in another shallow bowl and beat until frothy. Mix seasoning and parmesan cheese with bread crumbs and place on a plate or in a shallow bowl. Place chicken breasts on a cutting board and cover with plastic
wrap. Pound with a flat meat mallet until 1/2" thick (if you are using cutlets that are already 1/2"
thick, then no need to pound). Heat olive oil over med-high heat in large skillet. Lightly dredge both sides of chicken with flour, then dip in egg wash, drain and dredge in bread crumbs. When oil is hot, add cutlets and fry for 4 mins each side, until golden and crusty, turning once. Place chicken in shallow baking dish and spoon marinara sauce over chicken. Lay thin slices of the fresh mozzarella (or shredded mozzarella) over chicken. Bake for 15 mins or until cheese is bubbly. Meanwhile cook spaghetti noodles. Serve chicken hot with spaghetti, extra sauce and parmesan cheese sprinkled on top.