Source:

Theresa

Serves/Makes:4 to 6

Ingredients

• 4 to 6 chicken cutlets, pounded to desired thinness
• Homemade marinara sauce or store bought (TRY BARILLA)
• 1 pound whole milk mozzarella cheese, shredded
• Italian style bread crumbs
• Vegetable oil for frying cutlets
• 2 eggs
• 1/4 cup (60 ml) milk
• Locatelli and Parmesan cheese, grated
• Spaghetti or pasta.

Preparation

• Pound cutlets, I usually do this the night before and put in refrigerator. Rinse chicken well before pounding.
• Mix eggs and milk together in a large bowl, stir with whisk or fork.
• Pour breadcrumbs into another large bowl.
• Heat oil in a frying pan, enough to cover bottom and then a little bit more so that cutlets won't stick while cooking.
• Dip cutlets into egg mixture and then into bread crumbs.
• Fry in pan until golden brown and cooked through, about 5 to 7 minutes on each side, drain on paper towels.
• While you are cooking cutlets cook pasta according to directions or ala dente.
• When cutlets are done, place in a baking dish or on a cookie sheet.
• Heat marinara sauce, then cover each cutlet with the sauce.
• Sprinkle with locatelli and parmesan cheeses.
• Sprinkle mozarella cheese on top.
• Bake in a 350 degree (175 C.) oven until cheese melts.
• Drain pasta, serve with leftover sauce.

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