How to Make:

• Preheat the oven to 425F.
• Fill the pot with water, cover, and bring to a boil over high heat.
• Remove the chicken from the packaging, dry with paper towels, place on the cutting board, and butterfly each breast.
• Lay two pieces of plastic wrap on a cutting board.  Place on butterflied chicken breast on top and cover with two more pieces of plastic wrap.
• Using a meat mallet or rolling pin, pound the chicken breast until it’s about ⅓ inch thick.  Repeat this with the remaining chicken breasts.
• Spread the flour on one sheet tray and season generously with Anything Seasoning.
• Whisk the eggs in a bowl with 2 tablespoons of water and place them on the second tray.
• Place the panko on the third tray.
• Going one chicken breast at a time, first dust the chicken breast in the seasoned flour, then dip in the egg, and then bread in the panko.  Ensure that you fully coat the chicken breast at each step.  Once the cutlet has been breaded, transfer it to a tray or a plate until ready to cook.
• To cook, heat ½ cup of olive oil in a large saute pan over medium heat.
• Once shimmering, add the chicken cutlets to the pan, ensuring not to overcrowd the pan, and saute on one side until golden brown and delicious.
• Once golden brown on one side, flip the cutlet and cook on the other side until golden brown.
• Transfer the cutlets to a tray and top with a thin layer of marinara sauce.  Cover each cutlet with mozzarella and Parmesan cheese and transfer to the oven for 7-8 minutes or until the cheese is melted and bubbly.
• While the chicken is in the oven, season the boiling water with salt and add the linguine.  Cook for 9-10 minutes or until al dente.
• Drain the pasta and dress with the remaining olive oil along with marinara sauce.
• Remove the chicken from the oven and plate on top of that delicious linguine marinara.  Add another sprinkle of Anything Seasoning and Parmesan cheese and enjoy a classic!