Here's the other thing. It just takes practice. It's hard to heat the oil to the right temp so the chicken cooks through but the breading doesn't burn. You have to figure out if you like regular breadcrumbs or panko, how much cheese is just the right amount for you, whether you prefer it with pasta or spaghetti. There's no right answer; it's always delicious. But it takes practice - the first few times the chicken will be burnt, or gummy, or be ready 15 minutes before the pasta. When you have a good chicken cutlet down, though, there's nothing you can't do in the kitchen.
Chicken Parmesan
4 thin sliced chicken breasts
1/3 c. panko
2/3 c. italian seasoned breadcrumbs
2 eggs
olive oil for frying
jar of tomato sauce
3/4 c. grated mozzarella cheese
Mix the panko and traditional breadcrumbs together on a plate. In a wide bowl, beat the eggs. Carefully and completely dip each chicken breast in the egg, then dredge through the breadcrumbs, pressing down so each piece is completely coated. There will probably be some breadcrumbs left over.
In a deep wide frying pan, heat about 1/2 c. olive oil. A good test for heat is to drop in a small piece of regular white bread. If it sizzles and browns in about 30 seconds, it's a good heat. Place 2 chicken breasts in the oil and cook until a golden brown, then flip and do the same on the other side (this should take about 3 minutes per side, depending on how thin the chicken is). Remove from heat and place in a lightly greased 8X11 glass dish.
Add about another 1/4 c. of olive oil to the pan and repeat the process with the second two chicken breasts.
Pour tomato sauce on each of the chicken breasts. Top each piece of chicken with some of the grated mozzarella. Bake at 350 for about 15 minutes, or until the cheese is melted. Make it perfect by broiling it for a minute or two to brown the cheese slightly.
Serve over pasta, grating parmesan cheese over all. Add a side salad and your meal is perfect. Viola!
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