Crunchy breaded cutlets under tomato sauce and molten mozzarella

$11.62/servingat the cheapest of your stores this week13 ingredients on sale

Ingredients

• chicken breast2 breasts
• spaghetti180 g
• panko1¼ cups
• all purpose flour1/3 cup
• egg2 ea
• on the vine tomato5 ea
• garlic3 cloves
• mozzarella cheese1½ cups, grated
• parmesan cheese1/2 cup, grated
• basila handful
• arugula3 big handfuls
• olive oil1 tbsp
• lemon1 ea

Method

1Quick tomato sauce

• •Heat 1 tbsp oil in a pot over medium heat with the minced garlic for 30 seconds.
• •Grate the tomatoes on a box grater, discarding the skins, and pour them in.
• •Simmer 10 minutes until thick and season to taste.

2Bread the cutlets

• •Slice each chicken breast in half horizontally into two thin cutlets and season with salt.
• •Set up three shallow bowls: the flour, the eggs beaten, and the panko mixed with half of the parmesan.
• •Coat each cutlet in flour, then egg, then press firmly into the panko.

3Fry and melt

• •Heat the broiler.
• •Heat 1/4 inch of oil in an oven-safe pan over medium-high heat.
• •Fry the cutlets 3 minutes per side until deep golden and cooked through.
• •Spoon a stripe of sauce over each cutlet and top with the mozzarella.
• •Broil 2 to 3 minutes until the cheese melts and browns in spots.

4Boil the pasta

• •Meanwhile, cook the spaghetti in salted boiling water 9 to 11 minutes until tender.
• •Drain and toss with the remaining sauce.

5Dress the salad

• •Meanwhile, whisk the olive oil with a squeeze of lemon and a pinch of salt in a large bowl.
• •Add the arugula and toss to coat just before serving.

6Plate

• •Twirl the spaghetti onto two plates and lean the cutlets alongside.
• •Finish with the remaining parmesan and the basil.
• •Serve with the dressed arugula salad alongside.