Chicken Parmesan

Directions

1. Use a mallet to thin chicken for easier cooking. Salt and pepper on both sides of chicken cutlets.
2. MARINARA – Heat avocado oil in sauce pan.
3. Heat avocado oil in sauce pan. Add onion and garlic. Cook until onion is translucent.
4. Add Roma tomatoes, salt, pepper and basil. Cook until tomatoes are tender, about 5 minutes. add crushed tomatoes, lower heat and bring to a simmer.
5. Cook for 20 minutes or until sauce is slightly thickened.
6. CHICKEN – In shallow pan, add flour, salt and pepper. In a second shallow pan whisk the eggs. In a third shallow pan, mix the panko, grated parmesan cheese, parsley, oregano and paprika.
7. Coat each chicken cutlet in flour, then in egg, followed by panko mix to coat completely. Set aside while you prepare pan for cooking.
8. Heat 1/3 cup of avocado oil in a large sauté pan. Place breaded cutlets into skillet (don’t crowd the pan). Cook on each side for 2 – 3 minutes or until golden brown and internal temperature reaches 165. Place cooked cutlets on a cookie sheet.
9. Layer a slice of mozzarella cheese on each and place under broiler just until cheese is melted.
10. Place fettuccini noodles on plate, then add marinara sauce. Add chicken cutlet and then add a little more sauce.