serves 4
Ingredients:
4 each boneless skinless chicken breasts
3/4 cup all purpose flour
1 tablespoon Big Sur Gourmet Bread Dipper
2 eggs, beaten
1 1/2 cups panko bread crumbs
1 cup shredded mozzarella
1 tablespoon parmesan or pecorino romano, grated (plus extra for topping)
1 lb. spaghetti, cooked
fresh parsley, chopped
Instructions:
Place chicken breasts in large zipper bags (or cover with plastic wrap) and pound into thin cutlets. Pat dry with paper towels and set aside. Place flour in a shallow bowl and season with bread dipper spice blend. Finish setting up your breading station by putting the eggs in another, second, bowl and the bread crumbs in a third.
Heat EVOO in a large skillet over medium-high heat.
While the oil is heating up, bread the chicken. Coat each cutlet in flour (shaking off any excess) then dip into the beaten eggs, and, finally, the bread crumbs. Carefully place breaded cutlets into the hot oil and fry until crisp and golden brown, about 3 minutes per side. Remove from the skillet and set aside to drain on a wire rack or paper towels.
Preheat broiler. Spoon 1 cup of marinara on the bottom of a baking sheet or oven-proof skillet. Place fried cutlets on top and spoon remaining marinara over each. Sprinkle with mozzarella and parmesan. Broil for 2-3 minutes or until cheese has melted and browned slightly.
Serve chicken parms with cooked spaghetti (tossed in additional marinara, if needed) and sprinkled with parsley.