tuscan farmhouse chicken cutlets with red sauce

Ingredients For tuscan farmhouse chicken cutlets with red sauce

• ITALIAN SAUCE
• 3 Tbsp

  olive oil, extra virgin
• 1 md

  white onion, chopped
• 1 md

  bell pepper, choppped
• 3 tsp

  minced garlic (i used the jarred and added a little of the juice)
• 2

  14.5-oz cans diced tomatoes
• 1

  8-oz can tomato sauce
• 1 tsp

  red pepper flakes, optional (i always use)
• 1 tsp

  fennel seed
• 1 to 2 tsp

  sweet basil, dried (can use 1/2 cup fresh if you have on hand)
• 1 tsp

  italian seasoning, dried
• salt and fresh ground pepper, to taste
• CHICKEN AND PASTA
• 2 to 4

  boneless and skinned chicken breast
• 1 c

  all purpose flour
• 1 1/2 c

  panko bread crumbs (can be found in grocery store section with flour and meal)
• 1 to 2 lg

  egg
• 2 Tbsp

  milk
• 1 tsp

  italian seasoning
• salt and pepper to taste
• 2 Tbsp

  butter (may need more)
• 2 Tbsp

  olive oil, extra virgin (may need more)
• pasta cooked to directions (i used thin spaghetti)
• mozzarella cheese (slices or shredded) enough to top chicken cutlets