1. Preheat broiler to high.
2. Prepare pasta based on package directions, omitting salt and fat drain.
3. While pasta cooks, place tomato plants inside a mixer process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan swirl to coat. Add pepper and garlic clove prepare one minute or until aromatic, stirring from time to time. Add tomato plants and threeOr8 teaspoon salt prepare fifteen minutes or until slightly thickened, stirring from time to time. Stir in chopped tulsi. Toss 1 cup sauce with pasta keep warm.
4. While sauce cooks, split each chicken white meat half horizontally to create 2 cutlets (4 total). Combine flour, garlic clove powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with 1 / 2 of flour mixture pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture pat onto cutlets. Get rid of any excess flour. Place egg inside a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg dredge in panko mixture.
5. Heat a sizable nonstick skillet over medium-high temperature. Add remaining 1 tablespoon oil and butter to pan swirl until butter melts. Add chicken to pan prepare 4 minutes on every side or until browned and done. Place chicken on the baking sheet top evenly with mozzarella. Broil 2 minutes or until cheese melts.
6. Arrange about 1/2 cup pasta mixture on every plate top each with 1 cutlet contributing to 3 tablespoons remaining sauce. Sprinkle with torn tulsi, if preferred.
Ann Taylor Pittman
Produced date
Dietary Information
Carb 40.7 g
Cholesterol 136 mg
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