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|4 boneless chicken breast cutlets|
|1 cup flour|
|1/2 tsp each sea salt and freshly ground pepper, plus more, to taste|
|1 tsp garlic powder|
|1/2 cup milk|
|1/2 cup Italian seasoned bread crumbs|
|1/2 cup crushed cornflake crumbs|
|1 cup freshly shredded Parmesan cheese, plus more for topping|
|2 Tbsp olive oil|
|2 Tbsp butter|
|8 slices fresh mozzarella cheese|
|1 cup shredded mozzarella cheese|
|16 oz prepared marinara sauce|
|1 lb linguine pasta, prepared according to package directions for al dente|
- In a pie plate, mix together the flour, salt and pepper, and garlic powder. On another plate mix together the bread crumbs, cornflakes, and 1 cup parmesan cheese. Whisk together the egg and milk.
- Dip the chicken breasts in flour mixture, shaking off excess, then milk and egg mixture and then in bread crumb mixture. Heat olive oil and butter in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side.
- Set chicken in a lightly greased baking dish. Slice 8 pieces of fresh mozzarella cheese and put two on each chicken breast. Sprinkle with Parmesan cheese and the shredded mozzarella and bake at 350° for about 15-20 minutes; until cheese is melted.
- Meanwhile, heat marinara sauce and cook pasta. Place hot cooked linguine on plate, top with some of the marinara then with a chicken breast, ladle with more marinara over the top and garnish with more shredded Parmesan. Serve with garlic bread and a nice green salad.
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