Serving suggestions: Place a chicken cutlet on a portion of coked and drained angle hair past. Top with chicken gravy or Mornay Sauce (from Chicken Cordon Bleu recipe), and grated Parmesan cheese.
First Variation: After pounding chicken, dip in beaten egg and roll in seasoned bread crumbs. Place on foil lined baking sheet. Drizzle with melted butter. Bake 350 degrees for 25 minutes.
Second variation: Dip in beaten egg, roll in bread crumbs and fry in hot oil. Brown on each side and fry until no longer pink in center.