Sometimes I want a dish that brings me comfort and really fills me up without having to spend hours in the kitchen. This dish hits all those notes!
- Thin chicken breast cutlets
- Panko breadcrumbs
- Seasons, to taste
- I used salt, black pepper, powdered onion, powdered garlic, dried parsley, and chili powder
- 1 egg beaten with a little water
- Pasta of choice
- Marinara sauce
- Cheese, I used a blend of parmesan, asiago, and romano
- Rinse the chicken cutlets, pat dry with a paper towel and set on a dish to the side. In a shallow bowl pour enough panko to coat the number of chicken breasts you have, add a little bit of flour and the seasonings; stir to combine. In another shallow bowl or plate, crack one egg and whisk with a little bit of water. In a third plate or shallow bowl, add some flour.
- In a pan add about 1 inch of oil and set to heat till a wooden skewer or chopstick begins to bubble when placed in the oil.
- Take the chicken cutlet and dredge in the flour, then the egg, followed by the seasoned panko. Add to the oil and cook for about 5 minutes on each side till golden brown; once the second side is close to the 5th minute check the temperature of the cutlet with a meat thermometer to ensure doneness. Once done, set over a paper towel-lined wire rack to cool.
- In another pot, bring salted water to a boil and add your pasta. Cook to al dente
- Heat the marinara sauce and season to taste; I like to add a ladle of the finished pasta water to loosen the canned sauce.
- You can serve the dish any way you like, some of my family like to have a bed of pasta with a little sauce topped with the chicken, more sauce, and cheese. I like my chicken cutlet on the side of my pasta.