Directions
- 1Season panko with salt, pepper, Italian seasoning, and parmesan cheese. Give that a mix.
- 2Dip seasoned chicken cutlets into the egg wash, then press firmly into the panko mixture.
- 3Fry the cutlets for about 4 minutes per side until golden and cooked through.
- 4Remove cutlets and hit them with flaky salt while they're still hot.
- 5Sauté your onion with a pinch of salt, pepper, Italian seasoning, Calabrian chilies, and grated garlic.
- 6Give that a quick stir.
- 7Pour in one jar of your preferred pasta sauce, followed by the chicken broth and season with a little pinch of salt.
- 8Pour in your uncooked shellbows, give that a stir.
- 9Cover and simmer for about 10 to 15 minutes, stirring occasionally.
- 10Once your pasta is tender, add a little bit of cream.
- 11Finish with your parmesan, mozzarella, and fresh basil.
- 12Serve with your crispy chicken cutlets and enjoy.
Ingredients
- 1 lb thin-sliced chicken breasts
- Kosher salt
- freshly cracked black pepper
- 1.5 cups panko breadcrumbs
- 1.5 cups finely grated Parmesan
- 1.5 tsp Italian seasoning
- 2 eggs, beaten
- 0.25 cup neutral oil (avocado or vegetable), for frying
- 1 small yellow onion, finely diced
- 3 cloves garlic, grated
- 1 jar (24-oz) Bionaturae Arrabbiata Pasta sauce
- 3.5 cups chicken broth
- 1 lb Bionaturae chiocciole pasta
- 0.5 cup heavy cream
- 2 oz fresh mozzarella
- 1 handful fresh basil
- Calabrian chilies
Equipment
one pan
Tips
- Hit fried cutlets with flaky salt while they're still hot.
- Stir pasta occasionally while simmering.
- Adjust heavy cream amount depending on how creamy you like it.
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