•2 lbs chicken – boneless breasts, butterflied lengthwise
•1/4 cup seasoned flour (add paprika, garlic powder, oregano, parsley, salt and pepper all to your tastes *about 1/4 tsp or so)
•1/4 cup milk
•1 large egg
•1/4 cup Parmesan cheese
•1/2 cup bread crumbs
•2 TBS or more of Olive oil
•4 oz provolone ( I used more, not sure how much)
•1 pkg “hats” – Orichiette pasta
•1 head broccoli flowerets, broken into bite size pieces
•2 cups chicken stock *Cooked with onion, garlic, and celery and reduce to 1/2
•1 TBS margarine (butter)
•1 TBS flour
Between sheets of wax paper, pound the chicken into flat cutlets – as flat as you can. Dust with seasoned flour (put chicken in a plastic bag then pour in the seasoned flour and shake it to coat).
Beat the milk and egg in a bowl. In another bowl, mix the bread crumbs and Parmesan cheese. Dip the chicken into the egg/milk mix, let residue drip off then transfer to the breadcrumb mixture.
Heat the olive oil in a frying pan and when hot (over medium – high heat), brown chicken evenly on both sides, about 5 minutes per side. If you used too much oil, drain on paper towels.
Remove to an oven safe dish, cover with the provolone (in my case, cheddar) and keep warm in the oven.
Wipe the frying pan clean. Melt the margarine in the pan over medium heat.
Add 1 TBS flour and stir it around until dissolved (you may need a whisk to get rid of lumps). Add the stock and stir until gravy thickens. Keep warm, stirring occasionally.
Bring 4 cups water to a boil. Add the broccoli and blanch for 2 minutes. Remove from water and set aside. Using the SAME water for blanching broccoli, add the pasta. Return to a boil and cook according to the package, about 12 minutes. Drain pasta.