Chicken Parmesan

Ingredients:

Chicken Breasts (one per person)
Flour for dredging
2 eggs
Panko Bread Crumbs (in the Asian aisle often; creates a crispier crust)
Seasonings for your Bread Crumbs (I use garlic powder, fresh parsley, red chili flakes, salt, pepper)-use whatever you'd like
Parmesan (about 1/4 c)
A couple slices of mozzarella or jack cheese for each piece of chicken
Linguine
Pasta sauce (make your own or your favourite stuff from a jar/can)

Instructions:

Set oven to 350
Pound out the chicken breasts into cutlets so that they are thin (1/4 to 1/2 in thick) and even all the way around.
Set up your breading station:
-Mix Parmesan, seasonings and bread crumbs (I usually run it through a food processor to get it all incorporated and to make sure the parsley is finely chopped- but you don't have to)
-Whisk 2 eggs in a bowl
-Put a few tbsps of flour in a bowl
Run the cutlets through the flour, egg wash and then bread crumbs
Sear both sides of chicken in a little bit of oil on medium high heat till golden brown
Put your pasta sauce in a casserole dish
(Now here's the part that I keep switching up.  I originally (after searing) cooked my cutlets in the sauce in the oven.  But the breading on one side would get all soggy- but the flavour and moistness of the chicken from being in the sauce was sooooo good.  I've tried keeping the chicken separate and cooking it on a baking sheet...but the flavour isn't the same.  So unless you're smarter than me, you have to decide if you want crispy chicken all way round or super moist delicious chicken infused with the sauce.  I lay the chicken cutlets very carefully on top of the sauce and we just pretend we can't tell part of the breading is soggy- the taste wins for us every time.)
Top chicken with mozz or jack cheese and bake in oven till cooked all the way through (20-40 minutes depending on how much of it was cooked on the stove top first)
Serve over linguine.