3/4poundmozzarella cheesesliced into 1/4 inch thick slices
1lbpasta
Extra virgin olive oil for pasta
Instructions
Saute onions in olive oil over medium low heat until translucent. Add garlic and cook an additional 1-2 minutes. Place onions, garlic, and olive oil into a sauce pan, and add the wine, diced and crushed tomatoes, reggiano rind, basil, and oregano. Heat to a simmer, stirring frequently. Add salt to taste. Continue simmering while you cook the chicken, stirring occasionally.
Heat 1 inch of oil over medium to medium high heat, and preheat your oven to 375.
Trim all visible fat from chicken breasts and cut in half. Pound or slice breasts to equal thickness, about 1 inch thick.
Mix flour, salt, garlic powder, onion powder, and black pepper in one container. Whisk together buttermilk and eggs in another container. Mix together panko and Italian bread crumbs in another.
Bread chicken by dusting with flour mixture, then fully coating in buttermilk mixture, and the coating well in the panko mixture. Set aside and repeat until all chicken is breaded.
Place the smallest piece of breaded chicken into the oil to test the temperature. Oil should bubble around the chicken immediately, and chicken should take between 2-3 minutes per side to brown nicely. Remove from the oil onto a paper towel lined plate. Don't worry about the chicken being entirely cooked through, as it will finish cooking in the oven.
Boil noodles until al dente, and then drain and toss with a drizzle of olive oil, a generous handful of reggiano, and a few shakes of salt.
Place the browned chicken into an oven safe dish, top with a few tablespoons of sauce, sprinkle with a generous amount of parmigiano reggiano, and then top with a thick slice of mozzarella. Bake for 15-20 minutes, and then finish under the broiler until the cheese is bubbly and lightly browned. Serve with pasta immediately.