Chicken Parmesan

Serves 4


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 egg
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


  1. 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.
  2. 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.
  3. 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.
  4. 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.