GRROCRIES: 

• 2-3 eggs

• 1/2 lb of skinless chicken

• Italian bread crumbs and grated parmesan for the crust

• cooking oil (i use MCT Oil)

• Marinara Sauce

• Shredded Mozzarella

• 1 lb of angel hair pasta noodles

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DIRECTIONS:

1. boil water + cook noodles; let cook while moving onto next step. 

2. In a shallow bowl, whisk eggs, In a another bowl, stir together 2 cups Italian bread crumbs with 1/2 cup parmesan cheese.

3. Dip both sides of each chicken strip into the bread crumbs, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Set prepared cutlets aside to rest 10 min.

4. Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sauteing 2 min per side or until golden brown. Don't worry about cooking them through at this point.

5. Place sautéed chicken into a large casserole baking dish or a rimmed cookie sheet. Top each chicken breast with 2 full Tablespoons marinara, then cover with 1/4 cup shredded mozzarella. Bake uncovered at 350˚F for 10 minutes or until cheese is melted and chicken is cooked through.

6. place noodles in a bowl & top with extra marinara sauce, top with freshly baked chicken. enjoy

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