We turned this unique classic Italian dish all the way up a notch by serving it with the homemade tomato-basil pasta sauce that reveals the flavor of any chicken cutlets and adds to the mozzarella and Parmigiano Reggiano cheeses.

Origin: some of our kitchen
Servings: 4
Preparation effort: 10 minutes
Cooking effort: 10 minutes

Ingredients
8 narrow chicken cutlets
8 ounce angel hair pasta
drink all purpose flour
2 huge eggs
cup Italian language bread crumbs
2 tsp Mediterranean and beyond seasoning
4 tbsp recent basil (finely chopped)
8 ounce . of Mozzarella cheese (sliced)
4 ounce . of Parmigiano Reggiano (freshly grated)
Innovative pepper

Ingredients for tomato-basil sauce
16 ounce . of petite diced tomatoes
8 oz of tomato sauce
1 tbsp refreshing basil (finely chopped)
1 tsp German seasoning
tsp oregano
tsp paprika powder
tsp red-colored pepper flakes
New pepper

Preparation
Mix the whole set of ingredients together for this tomato-basil sauce and bring to somewhat of a simmer. Keep warm until in a position to use. This can be produced one day in loan and kept refrigerated.
Around deep plates, make some working stations. One designed for all-purpose flour, second meant for egg wash and thirdly for bread crumbs.
Combin the bread crumbs along with 4 tbsp fresh tulsi, Mediterranean seasoning and clean pepper to taste.
Dress the chicken cutlets with the help of flour, drag through egg cell wash and coat utilizing seasoned bread crumbs, shaking off any excess in the process.
Fry cutlets in organic extra-virgin olive oil on medium heat with both sides until light brown though not fully cooked (about 2 short minutes on each side).
Clear away from pan, top each cutlet through sliced mozzarella and put on cookie sheet.
Preheat your oven and bake for 3 a matter of minutes at 400F.
Cook dinner pasta per package details (2 minutes for 's dente) and drain certainly.

Plate the pasta, top with tomato-basil gravy and place cutlets above. Sprinkle with fresh grated Parmigiano Reggiano.

Bon appetit!


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