Jeci’s Favorite

Adapted from here

Ingredients:

• 1 large, or two small chicken breast split and flattened
• Salt/pepper/Italian Seasonings
• 2 eggs
• 1/2 C milk
• 1/2 C Italian Breadcrumbs
• 1/2 C Panko Breadcrumbs
• 1/2 C Parmesan + extra for finishing/sprinkling
• Fresh mozzerlla
• Vegetable oil for frying
• Spaghetti
• Tomato Sauce

Instructions:

1. Boil water and cook the pasta.
2. Split the chicken breasts and pound a bit (if you want it even thinner)
3. Coat the chicken with salt, pepper, and Italian Seasonings
4. Combine the Milk and eggs
5. Combine both breadcrumbs and Parmesan
6. Dip the chicken in the milk/egg mixture, then dredge in the breadcrumb mixture. Let rest for 5-10 minutes.
7. Fry chicken in a cast iron skillet in ~1/4 in vegetable oil. If you chicken is thick I would put in on a cooling rack and put it in the oven for 5-10 minutes at 350C to make sure its cooked all the way through.
8. Add pasta and tomato sauce to a fresh/cleaned cast iron skillet. Place cooked chicken on top of the pasta. Top each chicken with some fresh mozzarella and broil until the cheese is melty. Serve immediately.