Crispy Parmesan Chicken And Linguine - cooking recipe

Ingredients

The Chicken
4 boneless skinless chicken breast halves
2 egg whites (beaten with a fork until frothy)
1 cup regular breadcrumbs
1/3 cup grated parmesan cheese (freshly grated prefered)
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
ground black pepper (to taste)
olive oil (to fry in)
The Linguine
12 ounces linguine (cooked according to pkg directions)
1/3 cup olive oil
1 teaspoon minced garlic
1/2 lemon, juice of
1/2 cup grated parmesan cheese (freshly grated prefered)
3/4 teaspoon salt
3/4 teaspoon red pepper flakes

Preparation

Place chicken breast pieces between plastic wrap and pound flat to approx 1/4 inch thickness.
Place egg whites in a dish and the remaining dry ingredients in a seperate dish.
Dip chicken in egg to coat and then in dry ingredients (Do one piece at a time).
Fry coated chicken pieces in olive oil until cooked through and golden brown and crispy on the outside.
Drain pieces on paper towel or grate.
While linguine is hot, mix it together with all the other ingredients thoroughly- taking care to sprinkle in the cheese as not to have it all melt together in a lump.
Serve individual portions of linquine with a chicken piece on top.