FOR THE POMODORO SAUCE: 1 tablespoon olive oil 2 tablespoons butter 1 small onion, finely chopped 4 cloves garlic, finely chopped Salt 1/2 cup chicken or vegetable stock 2 cans Italian tomatoes (28-32 ounces each) A few leaves of basil, torn FOR THE CHICKEN: 4 boneless, skinless chicken breasts (6-8 ounces each), rib meat removed Salt and pepper 1/2 cup fine breadcrumbs 1 cup panko breadcrumbs 1/2 cup grated Parmigiano Reggiano cheese, plus some for garnish 1 tablespoon parsley, finely chopped 1 sprig rosemary, finely chopped 1 tablespoon thyme, finely chopped 1 teaspoon granulated onion (1/3 palmful) 1 teaspoon granulated garlic 2 teaspoons grated lemon zest Flour, for dredging 2 large eggs, beaten Olive or canola oil for shallow frying A few leaves of basil 1 pound thin linguine
Complete Recipe: http://ift.tt/1OqzC7W
bon appetit
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