Crispy Chicken with Creamy Gorgonzola Sauce

• 2 chicken breasts, sliced in half horizontally
• 45 ml (3 tbsp) all-purpose flour
• 2 beaten eggs
• 100 g (2 cups) Panko breadcrumbs
• 80 ml (1/3 cup) finely grated fresh Parmesan cheese
• 185 ml (3/4 cup) vegetable oil
• Freshly ground pepper

Creamy Sauce:

• 375 ml (1½ cups) Alfredo sauce
• 3 to 4 sun-dried tomatoes, finely chopped
• 40 g (¼ cup) Gorgonzola blue cheese or other
• 30 ml (2 tbsp) flat-leaf parsley, chopped
• Juice of half a lemon

Side Dish:

• 350 g (4 cups) linguine
• 1 jar marinara sauce
• 100 g (2 cups) arugula

1. Preheat the oven to 400 °F (200 °C).
2. Heat the Alfredo sauce in a saucepan. Add the sun-dried tomatoes, blue cheese, and parsley. Simmer for a few minutes, then add the lemon juice. Season with pepper and keep warm.
3. Combine the Parmesan cheese with the Panko breadcrumbs. Coat the chicken cutlets in the flour, then the beaten eggs, then the breadcrumb mixture.
4. Heat the oil in a skillet over medium-high heat and brown the cutlets on both sides until golden. Place them on a baking sheet lined with parchment paper and finish cooking in the oven for about 5 to 8 minutes.
5. Cook the pasta according to package directions. Heat the marinara sauce and add the cooked pasta. Stir in the arugula leaves and heat briefly.
6. Plate the crispy chicken on a serving dish, spoon the creamy sauce over the top, and serve with the linguine in marinara sauce.