ChickenParmesan

By CheeseDiva

Ingredients

• 4 chicken cutlets {1-1 1/2 lbs.}
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup grated parmesan cheese
• salt & pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 thin slices fresh mozzarella cheese
• 1 24 oz. jar marinara sauce
• 3/4 lb. cooked linguine

Preparation

Step 1

Preheat oven to 275 degrees. Line a baking sheet with foil and top with roasting rack {or a cooling rack}. Set aside.
Place flour, eggs and milk, and parmesan cheese into 3 separate shallow bowls or plates for dredging. Add salt and pepper to the flour and egg and milk mixtures. Using a fork, beat the eggs and milk to combine.
Preheat a large, nonstick skillet over medium-high heat. Melt butter and olive oil in the pan as it heats.
Dip 2 chicken cutlets into flour mixture, then egg mixture, then into the cheese to coat it evenly. Place into hot pan and cook until each side is golden brown, about 4 minutes per side. Transfer to a cooling rack on baking sheet and place into the oven to stay warm. Repeat with remaining 2 chicken cutlets. Transfer those to the oven as well. Top each piece of chicken with a slice of fresh mozzarella and continue to warm.
In a hot pan that you cooked the chicken in, add the marinara sauce to warm through, 5 minutes.
To assemble, place cooked pasta onto a plate. Top with marinara sauce, a piece of chicken and more marinara. Top with parsley if desired and serve.