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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A lighter twist on an old classic comfort food. Ingredients:
1 -2 lb chicken cutlet (which ever are on sale) |
3/4 cup of good parmesan cheese |
1/2 cup panko breadcrumbs (japanese style) |
1 large egg (beaten) |
pepper & italian spices |
1 lb pasta (your pref., i like to use spinach fettuccine) |
1 (12 ounce) can diced tomatoes (drained) |
1 -2 tablespoon minced garlic |
2/3 cup olive oil |
2/3 cup balsamic vinegar |
2 -3 teaspoons sugar |
Directions:
1. 1. Clean your chicken.
2. 2. Mix your bread crumbs and Parmesan and season with pepper and Italian Seasonings.
3. 3. Scramble your egg.
4. 4. Dip your chicken in the egg then cover in your dry mixture.
5. 5. Repeat for all chicken piece.
6. 6. In a skillet heat 4 tablespoons of olive oil, when its hot add your breaded chicken.
7. 7. Cook until golden brown and the juices run clear (165*F).
8. 1. In a large pot boil enough water to cook your pasta.
9. 2. When pasta is finished cooking, drain and return to the pot & set aside.
10. 1. In a medium saucepan add your can of diced tomatoes, olive oil, garlic, balsamic vinegar, and sugar (you can saute the oil and garlic together then add it if you have the time).
11. 2. Cook on medium heat and let it simmer for 7-10 minutes or longer if you desire.
12. 3. Pour over cooked pasta in your other pot & stir to cover.
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