breaded chicken cutlets with cherry tomato pasta

1 chicken breast, cut in half width-ways

1 egg, beaten

3/4 cup panko breadcrumbs

2 tablespoons herbs de provence

1 teaspoon salt

fresh ground pepper

1/8 cup grated parmesan

2 oz pasta (spaghetti)

2 cups cherry tomatoes, quartered

2 cloves garlic, diced

1/2 onion, diced

1/2 cup tomato sauce

2 tablespoons tomato paste

2 anchovies, diced fine

red pepper flakes

basil, sliced

combine panko, herbs de provence, s+p, and parmesan on a plate and mix thoroughly

beat the egg in a separate bowl

put pasta in salted boiling water and cook for 1 min less than the recommended cooking time

meanwhile, sautée garlic, onion and red pepper flakes in olive oil in a pan until fragrant, and onion is softened

add anchovies, and cherry tomatoes and cook until softened

add the tomato paste and sauce and simmer, adding water as needed

heat another pan with olive oil

dip the chicken cutlets in the egg, then breading and shallow fry, until chicken is cooked and both sides are browned

add the pasta and some pasta water to the tomato sauce, and continue to simmer until pasta is cooked

adding basil at the end

slice the chicken cutlets and plate on top of the pasta

garnish with more grated parmesan and fresh basil