Chicken Marinara

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
  • Flour
  • 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. 

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