Adapted from The Best Recipe (I prefer to brine rather than pound the chicken)
1/2 cup table salt
1/2 gallon water
4 trimmed chicken breasts (4 to 5 oz. each)
1 large egg
Salt and freshly ground black pepper
1/2 – 1 cup bread crumbs
1/4 cup extra-virgin olive oil
3/4 cup grated part-skim mozzarella cheese
1/4 cup grated parmesan cheese, plus extra for serving
Simple Tomato Sauce
Some sort of strand pasta
Combine the table salt and water in a large bowl and stir to combine. Add the chicken to the brine and move the container to the refrigerator. Brine for a half hour. (During this time, make the sauce and pasta- or at least get the water ready for the pasta.) Remove chicken from the brine and pat dry.
Beat egg and a heaping 1/4 teaspoon salt in a shallow dish until completely broken up. Mix bread crumbs, another heaping 1/4 teaspoon salt, and a few grinds of black pepper in another shallow dish. Dip the chicken breasts into the egg and coat both sides, then move to the bread crumbs, coating both sides. Set the chicken on a large wire rack set over a jelly-roll pan.
Move oven rack to second position from the top and turn on the broiler.
In a 12-inch skillet, heat oil over medium-high heat. When the oil starts to shimmer, add the chicken. Cook on each side about 3 minutes, or until golden brown. Clean the wire rack and place it back over the jelly-roll pan. Place the chicken on the wire rack and top with the mozzarella and parmesan cheeses. Broil until cheese melts and is spotty brown, about three minutes.
To serve, toss the pasta with a little bit of the sauce. Make a base of the pasta, place the chicken on top with extra sauce and parmesan cheese. Serve.