A tasty Italian-American classic!
1 pound chicken breasts, halved, or chicken tenderloins
2 T olive oil
1 cup panko (Japanese bread crumbs)
¼ cup grated Parmesan cheese, plus more for topping
½ cup all-purpose flour
2 tsp. dried Italian herbs
4 oz fresh mozzarella, thinly sliced
4 cups homemade tomato sauce
¾ pound pasta
Heat oven to 375 degrees. Heat olive oil in a large non-stick skillet over medium-high heat.
Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs. Make sure chicken is dry and sprinkle with salt and pepper.
Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken in pre-headed skillet and continue breading remaining chicken and adding to skillet.
After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.
Meanwhile, cook pasta according to package directions. Combine with tomato sauce and keep warm.
Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese on top.
Recipe by Sarah Lang