Chicken Cutlets with Parma Rosa Fettuccine

Chicken cutlets are just thin pieces of meat that have been breaded and fried. It's very similar to the weiner schnitzel but it's chicken instead of veal. I was in an italian mood last night so I decided to serve this up with a small side of spaghetti. I didn't feel like making the sauce from scratch so I used a sauce packet. These are with all the other flavor packets in the soup or international aisle. I love using these and they keep for a while so I try to buy a few in advance and save them for a rainy day. I picked the parma rosa flavor because I thought the tomato would go well with the chicken too. Pick whichever sauce you like best!

This one can use a lot of dishes so for the breading I suggest using paper plates so you can just throw it away. I hate doing dishes so the more I can throw away the happier I become. This is just for one person. Feel free to multiply this for the right amount. I really liked the crunchy chicken compared to the saucy pasta. Feel free to cook more side veggies and garlic bread.

Ingredients:
1 piece of chicken breast fat and skin removed.
1/2 cup flour
1 egg
1/2 cup bread crumbs (I used a combo of regular and panko for a nice crust but use whatever type you have/want)
olive oil
a small handful of fettuccine
1 sauce packet Parma Rosa
Milk and Butter according to packet directions
Parmesan cheese to sprinkle over top

Directions:
1. Put a large pot of water to boil for the fettuccine. In a medium sauce pan put packet ingredients, milk and butter. Set aside for later.

2. Take chicken and place on a cutting board. Take a plastic bag and cut open, flat or use plastic wrap. Sprinkle a tiny bit of water on chicken and lay plastic over it. Using a rolling pin or something heavy, hit chicken to make it thinner. Your aiming to like spread the chicken with your force so you don't have to hit it to hard. Try to make it about 1/4 inch thick. If this makes the cutlets too big for your pan feel free to cut them in half for better portioning.

3. Now we need to bread the chicken. Set up one plate with the flour, one with the egg (whisked with a fork), and one for the bread crumbs. Add a pinch of salt and pepper to each plate. Then put each piece of chicken through the flour, then egg, then breadcrumbs. You want an even and thin coating. It's a little messy but worth it!

4. Once water is boiling drop in pasta, turn on saucepan with sauce, and heat 1/8th inch high olive oil in a large frying pan.

5. Keep the sauce on low and allow it to slowly come to a thick consistency. Brown the chicken by cooking about 3 minutes per side. Make sure crust doesn't burn. Flip to other side and cook another 3-4 minutes.

6. Once pasta is al dente, put into sauce pan and finish in sauce.

7. Serve by place pasta on side with a little cheese grated on top and stack up a few cutlets on the other side of the plate then spoon a little extra pasta sauce on top of chicken.