Ingredients:
2 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/2 teaspoon salt, divided
1 cup panko (coarse) or plain bread crumbs
1/4 cup Canola Oil
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 ounces linguine, cooked according to package directions
3 cups prepared marinara sauce, heated
Directions:
Cut the chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each chicken breast half into 2 cutlets, for a total of 4 cutlets.
Beat egg and ¼ teaspoon salt in a small pie plate. Mix breadcrumbs, ¼ teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.
Heat all-vegetable oil over medium heat. Add the cutlets and sauté until golden brown on each side, 5-6 minutes total.
Heat broiler in oven. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.
Broil 4-5 inches from heat source until cheese melts and begins to brown, about 2 minutes.
To Serve: Divide pasta between 4 serving plates, top with warm marinara sauce and then chicken.
