Chicken Parmesan over Linguine with Tomato Sauce – Adapted from NYT Food

Directions

1. Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/2 -inch-thick slices.

2. Place flour, eggs, and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

3. Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

4. Place the chicken cutlets on a parchment lined baking sheet, trying not to crowd them.

5. Spoon a thin layer of sauce each and sprinkle one-third of the Parmesan over sauce.

6. Bake for about 10 minutes and then add the mozzarella pieces to the top and bake another 15 minutes or until the cheese is bubbly and golden. Let cool a few minutes before serving along with sauced pasta noodles and garnished with basil ribbons.

From Shawnie's class “Zuppa Toscano”