- 1 Cup Panko Bread Crumbs
- 1 Cup All Purpose Flour
- 1/2 Cup Grated Parmesan Cheese, plus more for garnish
- 1-1.5 lbs Chicken Cutlets, pounded thin
- Fresh Mozarella cheese
- ½ Cup Canola Oil, for frying
- 2 Eggs
- 1 lb Spaghetti
- 1 Jar Marinara Sauce
- Basil, for garnish
- Salt & Pepper
- Using a mallet, pound chicken until pieces are thin and uniform. Season with salt and pepper.
- In 3 separate shallow bowls, add 1. All Purpose Flour 2. Eggs (beaten), 3. Panko Bread Crumbs mixed with ½ cup of the parmesan cheese. Using tongs, dip a piece of chicken into the all purpose flour to lightly coat, then into the eggs to cover, and finally in the bread crumb mixture and set aside on a plate. Continue for all of the chicken.
- Boil salted water and cook spaghetti to package instructions. Drain and return to the pan. Add marinara sauce over low heat to keep warm while chicken cooks.
- Heat oil in a large frying pan. Working in batches if necessary to not overcrowd, fry the chicken until golden and cooked through to 165 degrees, around 3-4 minutes per side.
- Line a baking sheet with aluminum foil and place cooked chicken the pan. Top with a sprinkle of reserved parmesan cheese and a slice of the fresh mozzarella cheese. Place under low broiler, watching carefully, for 1-2 minutes until cheese is melted and bubbly. Be careful not to scorch.
- Serve chicken over a bed of spaghetti tossed in marinara sauce. Garnish with more parmesan cheese and basil if desired.