Chicken Parmesan with Linguine

It's been a while I cook any Italian food at home.Most of the time we just ate in the restaurant or order take out pizza..Actually I been hoarding plenty of pasta sauce and pasta at home,why not cook some Italian dish for dinner,right? Hmmm....How about Chicken Parmesan with Linguine? sound good...eh? Of course,Mishu and Eliot both praise me for cooking this dish,said"tasty and delicious"!!!

Ingredients:
6 pieces skinless boneless breast chicken,2 lbs
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour+1/2 tsp salt
1/2 cup plain bread crumb
1 egg + 1/4 cup milk
1 cup canola oil




Sauce:
2 bottle Mariana sauce
1 block whole milk fresh mozzarella, 32 oz
1 cup shredder mozzarella
1/2 cup grated Parmesan
salt to taste

I pack linguine,cooked al denta

Method:

1:Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Season salt and pepper mixture on the meat.Put the flour,bread crumb and egg mixture in 3 separate shallow platter .
2:Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture to coat completely, letting the excess drip off, then dredge in the bread crumbs. Heat skillet with oil at medium heat.When the oil is nice and hot, add the cutlets and fry for 5 minutes on each side until golden and crusty, turning once. Remove chicken cutlets from skillet and set aside.
3:Preheat oven to 375 F.Prepare a large baking dish.Pour I bottle Marinara sauce at the bottom,place 3 pieces chicken cutlet over the sauce,then sprinkle grated parmesan cheese on the top before pour 1/2 bottle of marinara on top of the cutlets before place the rest of chicken cutlet on the top.Pour the reminding of the sauce over the cutlet.Scatter cut mozzarella cheese and sprinkle grated parmesan on the top before place in oven for 30 minutes or until the top is golden brown.Or turn setting to broil the top cheese to brown for 5 minutes .
4:Remove from oven,dish out and serve warm with cooked linguine.