My mother taught me many moons ago and it couldn't be easier! It's a great first dish and I've definitely tweaked it a bit to make it my own, but here you go!
-8 thinly cut chicken breasts
-1 pound spaghetti (or your favorite long pasta)
-1 cup flour
-1 cup panko breadcrumbs
-2 eggs
-3 cups of your favorite tomato sauce
-16 slices fresh mozzarella cheese
1. Beat those eggs in a bowl. Oh ya.
2. Put your flour in a plate.
3. Put that panko in a plate. Set your stations up as flour, then egg, then panko.
4. Preheat your oven to a low setting- 200F and prep a sheet pan to hold your cutlets while they keep warm.
5. In a large skillet on medium heat, coat the bottom with oil. I'd stick with a vegetable oil, not olive oil, that can get heavy.
6. While you're at it, throw a tablespoon of butter into the pan for taste... and who doesn't love butter?
7. Get a large stock pot and fill 3/4 of the way with water. Place on a high heat and wait for the boil to come.
8. Cover a cutlet in flour, then egg, and then in the panko.
9. Repeat this until your cutlets are done.
10. Switching gears- once the water is boiling dump a good couple tablespoons of salt in the water (this is the only chance you get to flavor the pasta.) Drop you pasta and stir around, make sure it doesn't stick.
11. Once the cutlets are all dressed up and looking pretty, gently lower them into the pan. Don't splash the oil... it hurts.
12. These are thin pieces so they're going to cook all the way through here on the stove. Cook until golden on one side, a few minutes, and then flip that baby over and cook until the other side is golden.
13. Once the chicken is done place on a sheet pan and pop it in the oven to keep warm.
14. When the pasta is done to your liking- if you're not sure, test one.. and last resort... the directions are on the box. Drain well, throw the pasta back in the pan and put some butter and a little olive to keep the noodles from sticking. You can even throw in some leftover sauce, that's quite yummy as well!
15. Remove the sheet pan of golden beautiful chicken from the oven and set the oven to high broil.
16. Place two slices of the fresh mozzarella on each cutlet.
17. Place the chickens back onto the sheet pan and pop it under the broiler to get that cheese good and melted and a slightly golden.... oh man it's so good.
18. When you're all satisfied with the way your chicken looks, pull them out!
-Serve up with your pasta and you're good to go. This serves 4, unless you get those guests that don't like to just stuff themselves full of goodness, they can just have one chicken instead of two. More for you! Also goes well with a salad so you can say you got your greens in.
This is another really easy dish. And pretty cheap. Andddd it's impressive- serve this to a potential man friend, potential best friend, someone you're trying to bribe... you get the picture.
Speaking of pictures...
-1 cup flour
-1 cup panko breadcrumbs
-2 eggs
-3 cups of your favorite tomato sauce
-16 slices fresh mozzarella cheese
1. Beat those eggs in a bowl. Oh ya.
2. Put your flour in a plate.
3. Put that panko in a plate. Set your stations up as flour, then egg, then panko.
4. Preheat your oven to a low setting- 200F and prep a sheet pan to hold your cutlets while they keep warm.
5. In a large skillet on medium heat, coat the bottom with oil. I'd stick with a vegetable oil, not olive oil, that can get heavy.
6. While you're at it, throw a tablespoon of butter into the pan for taste... and who doesn't love butter?
7. Get a large stock pot and fill 3/4 of the way with water. Place on a high heat and wait for the boil to come.
8. Cover a cutlet in flour, then egg, and then in the panko.
9. Repeat this until your cutlets are done.
10. Switching gears- once the water is boiling dump a good couple tablespoons of salt in the water (this is the only chance you get to flavor the pasta.) Drop you pasta and stir around, make sure it doesn't stick.
11. Once the cutlets are all dressed up and looking pretty, gently lower them into the pan. Don't splash the oil... it hurts.
12. These are thin pieces so they're going to cook all the way through here on the stove. Cook until golden on one side, a few minutes, and then flip that baby over and cook until the other side is golden.
13. Once the chicken is done place on a sheet pan and pop it in the oven to keep warm.
14. When the pasta is done to your liking- if you're not sure, test one.. and last resort... the directions are on the box. Drain well, throw the pasta back in the pan and put some butter and a little olive to keep the noodles from sticking. You can even throw in some leftover sauce, that's quite yummy as well!
15. Remove the sheet pan of golden beautiful chicken from the oven and set the oven to high broil.
16. Place two slices of the fresh mozzarella on each cutlet.
17. Place the chickens back onto the sheet pan and pop it under the broiler to get that cheese good and melted and a slightly golden.... oh man it's so good.
18. When you're all satisfied with the way your chicken looks, pull them out!
-Serve up with your pasta and you're good to go. This serves 4, unless you get those guests that don't like to just stuff themselves full of goodness, they can just have one chicken instead of two. More for you! Also goes well with a salad so you can say you got your greens in.
This is another really easy dish. And pretty cheap. Andddd it's impressive- serve this to a potential man friend, potential best friend, someone you're trying to bribe... you get the picture.
Speaking of pictures...
Am I right?
What was your first dish?
-Meaghan
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