4 chicken cutlets (or use 2 large breasts, halved and pounded to 1/2" thickness)
2 cups buttermilk
3 cups seasoned bread crumbs (or make your own breading here: Chicken Breading)
Salt/Pepper
3 cups Marinara Sauce
1/4 cup olive or canola oil
1 pound fresh mozzarella cheese slices
1 pound dried spaghetti, angel hair or fettuccine pasta
Freshly grated Parmesan cheese and parsley for garnish, if desired
Instructions:
Preheat oven to 425F and bring a large pot of salted water to a boil.
Season chicken with salt & pepper on both sides.
Put buttermilk in 1 shallow dish and the bread crumbs in a separate shallow dish.
Dredge each cutlet in the bread crumbs, then the buttermilk, then back into the bread crumbs. Set aside.
Warm Marinara sauce.
Cook pasta according to package directions. Drain and keep warm.
While pasta cooks, heat oil in large skillet over medium-high heat (or use a deep fryer @ 325F).
Add the chicken to the hot oil and cook until brown on both sides and done in the middle (about 3 minutes per side).
Remove chicken from the oil and place on a wire rack over a rimmed baking sheet. Top with mozzarella cheese slices and bake in oven for about 5 minutes (or until cheese is melted).
To serve, top pasta with a cutlet, pour warm marinara sauce on top and sprinkle with Parmesan and parsley, if desired.
Nutrition Info Per Serving: Calories 1295 Total Fat 51 g Cholesterol 227 mg Sodium 1109 mg Potassium 1661 mg Total Carbohydrate 120 g Dietary Fiber 7 g Sugars 19 g Protein 87 g