Delicious Breaded Chicken and Pasta Dinner
Why I Love This Recipe
This is a perennial family favorite. You can also use veal, steak or another meat. I often add asparagus as an additional side instead of salad.
Ingredients You'll Need
6 thinly sliced boneless chicken breasts or thighs
2 cups breadcrumbs
2 eggs, beaten
1 cup all-purpose flour
1 cup extra virgin olive oil
Desired amount of herbs and spices, to taste
One box penne or rigatoni pasta
One jar pasta sauce (or make your own sauce)
Heat large skillet at medium heat with adequate olive oil to fry chicken. Place pot filled with water on stove on high heat. Add a splash of olive oil to water. Place four plates on counter and place ingredients on each plate in order: flour, eggs, breadcrumbs (measurements do not have to be exact, just enough to coat the number of chicken breasts you are cooking). Add desired spices (oregano, pepper, garlic, fennell, etc) to the breadcrumbs on Plate 3 and mix well. When water is at a rolling boil, add pasta to water, cooking 10 to 12 minutes. Take a piece of chicken and coat in flour on Plate 1. Next coat the same piece of chicken in egg on Plate 2. Finally coat the same piece of chicken in breadcrumbs on Plate 3. Place coated piece of chicken on empty Plate 4 until ready to cook. Repeat process with all remaining chicken. When ready, place as many breaded chicken breasts that will fit comfortably in skillet in the olive oil to fry. After about one minute, turn chicken over. Repeat process one or two more times until breading is crispy and slightly brown. Remove chicken from skillet and place on cookie sheet or plate covered in paper towels. Pat additional paper towels on top of chicken to remove excess oil. Drain pasta and add back to pot, pouring sauce on top. Stir pasta and sauce together on stove until hot. Place one piece of chicken and some pasta on plate and serve to loved ones. Enjoy!