By cutting out the egg and breading from traditional cutlets have yourself healthy chicken breast parm-style, with our Colavita penne rigate. This is a much lighter dish than frying the breadcrumbs in a lot of oil, and it skips a few steps as well.
Season the chicken cutlets with salt pepper and garlic powder then dredge lightly both sides in flour.
Heat the Colavita Extra Virgin Olive Oil until it start to shimmer in batches cook the chicken cutlets until are golden brown on both sides. As soon as they are out the pan sprinkle them with grated mozzarella, basil and pecorino. Hold warm until they are all done. While you are cooking the chicken allow approximately 12 minutes to cook the pasta. Have the tomatoes warm in a pan ready to add the cooked pasta and toss together.
You can hold the cooked chicken on a pan in a 225 degree oven.
When the pasta is cooked, drain and add to the sauce, toss well season with grated pecorino cheese plate and serve the chicken cutlets on top of the pasta.