Ingredients (2 servings)
8 oz. tomato sauce
1 clove garlic, minced
1 tsp. italian seasoning
2 T. shredded or grated parmesan cheese
good pinch of sugar
Whisk together and set aside.
1/4 C. all purpose flour
1/4 C. panko breadcrumbs
1/8 C. shredded or grated parmesan cheese
1/2 tsp. garlic powder
1 large egg
2 T. water
2 chicken breast cutlets
veg. oil for frying
1/2 C. shredded mozzarella cheese
4 oz. cooked angel hair pasta
How to make it
Combine the flour, panko, cheese and garlic powder on a plate. Whisk together the egg and water in a dredging dish. Dredge the chicken in the egg mixture then into the flour mixture, coating both sides well, place on a plate. Heat 1/4" oil in a 10" skillet over med. high heat. Carefully put the chicken in the hot oil and fry for 3-4 minutes per side until golden. Remove to a paper towel lined plate. (The chicken will continue to cook in the oven)
Place the pasta in the bottom of a casserole dish, top with half of the tomato sauce and place the chicken on top. Spoon the remaining tomato sauce over the chicken and then top with the cheese. Bake in a 350 degree oven for 15 minutes (chicken should read 165 degrees with a meat thermometer). Pop under the broiler to brown up the cheese if desired.
