My last post was my versatile roasted garlic and basil pasta sauce, so this post I am going to use that sauce in a chicken parm dish. This is one of my favorite fast and easy meals that requires very little mess or steps.
You can start by boiling a pot of water for your pasta and follow the directions on the box. For this dish, I almost always use spaghetti but feel free to use any pasta.
For this recipes, I used 8 chicken cutlets on the medium size. I wouldn’t recommend using anymore unless you increase the sauce batch. The breaking process was quite simple.
I have 3 stations in the breaking step. First, you dip the cutlet into flour and cover. Shake off the excess and dip into the seasoned egg bath (garlic salt, onion powder, garlic powder and oregano). Let the extra egg drip off than thoroughly bread. For breading I use:
- 1 cup seasoned bread crumbs
- 1/2 cup Pablo
- 1 teaspoon onion salt
- 1/2 teaspoon garlic powder
Mix it all up and thoroughly coat the cutlets. I either deep fry or pan fry my chicken and last night I just to pan fry. Coat the bottom of a skillet with about 1/4 inch of oil and fry the cutlets in batches of two. Fry on the first side for about 4 minutes than the other side for about 2 1/2-3 minutes or until golden brown and cooked through.
Drain your pasta, let your chicken cool, turn the sauce off and begin to assemble. I put a serving of pasta on the plate, a nice scoop of sauce, my chicken cutlet, another scoop of sauce and 2 big spoonfuls of Parmesan cheese. I don’t do the traditional melted glob of cheese on the cutlet, I like the Parmesan instead but it’s up to you. Sprinkle with some fresh chopped basil (or dried if that’s all of you have on hand) and dish it up.