Bring a taste of Italy to your table with this quick and easy dinner. Thin chicken cutlets with a light, crisp coating is a winner.

The thin cutlets take less than 5 minutes to cook. They’re finished off with some capers and lemon juice. I serve them with spaghetti and tomato sauce, Spaghetti Pomodoro.

Any type of pasta sauce can be used. Look for one that has reduced sodium.

Any style of long pasta such as linguine, fettucine or spaghettini can be used.

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Chicken Milanese

INGREDIENTS

3/4 pound chicken cutlets

1/4 cup plain panko breadcrumbs

2 tablespoons freshly grated Parmesan cheese

2 teaspoons ground oregano

Salt and freshly ground black pepper

1 egg, slightly beaten

2 teaspoons olive oil

1 lemon cut into wedges

1 tablespoon capers

DIRECTIONS

Place chicken cutlets on a cutting board and cover with plastic wrap. Pound the cutlets flat to 1/4 inch thick with a meat bat or heavy skillet.

On a plate, mix panko crumbs, Parmesan cheese, oregano and add salt and pepper to taste. In a small bowl, slightly beat egg with fork. Dip the chicken cutlets into the egg and then into the panko crumb mixture, making sure both sides are covered. Heat oil in a large nonstick skillet over medium-high heat and add the cutlets. Cook 2 minutes, turn over and cook second side 2 minutes. A meat thermometer should read 155 degrees. Divide the cutlets between 2 dinner plates and squeeze juice from the lemon wedges on top. Sprinkle the capers over the chicken.

Serves 2.

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Spaghetti Pomodoro

INGREDIENTS

4 ounces spaghetti

1 cup reduced-sodium pasta sauce

1/4 cup fresh basil leaves, torn into small pieces

Salt and freshly ground black pepper

DIRECTIONS

Bring a large saucepan 3/4 full of water to a boil. Add the spaghetti and cook for 9-10 minutes or according to package instructions. Remove 1/4 cup pasta water to a bowl. Drain the spaghetti and add to the bowl with the pasta sauce. Add the basil and salt and pepper to taste. Toss well. Divide into 2 portions and serve with the Chicken Milanese.
Yield 2 servings.

Recipes by Linda Gassenheimer/Tribune News Service