1/4 cup all-purpose flour
2 large eggs, beaten (or 1/2 cup egg substitute)
2 tablespoons Kraft Grated Parmesan Cheese
1/2 cup Italian-style bread crumbs
4 boneless chicken cutlets (1–1 1/4 lb)
1 teaspoon low-sodium Italian seasoning
1/4 cup Pompeian Classic Olive Oil
4 oz Sargento Off the Block Shredded Mozzarella Cheese
8 oz Barilla Spaghetti
2 cups Bertolli Tomato & Basil Pasta Sauce
- Preheat oven to 400°F. Bring water to boil for pasta. Place flour in shallow bowl, then place eggs in second bowl. Place Parmesan in third bowl and stir in bread crumbs.
- Season chicken on both sides with seasoning. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to evenly coat (wash hands).
- Preheat oil in large sauté pan on medium 2–3 minutes. Add chicken; cook 2–3 minutes on each side or until browned. Transfer chicken to baking sheet; top evenly with cheese and bake 4–5 minutes or until cheese melts and chicken is 165°F.
- Cook pasta following package instructions, then drain. Pour sauce into same pan; simmer 2–3 minutes or until hot. Divide pasta among serving plates; top with sauce and chicken. Serve.
CALORIES (per1/4 recipe) 710kcal; FAT 26g; SAT FAT 7g; TRANS FAT 0g; CHOL 95mg; SODIUM 1120mg; CARB 72g; FIBER 4g; SUGARS 9g; PROTEIN 53g; VIT A 0%; VIT C 0%; CALC 25%; IRON 35%
Prices valid February 20 through March 5. Check your Publix store for pricing.