Chicken Parmesan

• 2 boneless, skinless chicken breasts
• 1 large egg, lightly beaten
• 1/2 teaspoon salt, divided
• 1 cup panko (coarse) or plain bread crumbs
• Freshly ground black pepper
• 1/4 cup Pure Canola Oil
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 8 ounces linguine, cooked according to package directions
• 3 cups prepared marinara sauce, heated

CUT chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each in half, forming 4 cutlets.BEAT egg and 1/4 teaspoon salt in a small pie plate. Mix breadcrumbs, remaining 1/4 teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.HEAT oil over medium heat. Add the cutlets; sauté until golden brown on each side, 5 to 6 minutes total.HEAT oven broiler. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese..BROIL 4 to 5 inches from heat source until cheese melts and begins to brown, about 2 minutes.DIVIDE pasta between 4 serving plates, top with warm marinara sauce and chicken.