Name: Adriatic Cafe Italian Grill Spring TXs Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp salt; 1 tsp black pepper; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs water; 1.5 cups plain breadcrumbs (or panko); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbs olive oil (for frying); 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried basil; 1 tsp dried oregano; 0.5 tsp sugar; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbs fresh basil (optional, chiffonade); 12 oz spaghetti; 4 l water (for boiling pasta); 1 tbs salt (for pasta water); 2 cups shredded mozzarella cheese; 0.25 cups grated Parmesan (for serving); 2 tbs fresh parsley or basil, chopped (for garnish)

Method

Chicken

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or pound to 1/2" thickness using plastic wrap). Pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second dish whisk the 2 eggs with 2 tablespoons water until blended. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder and 1/2 tsp black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture until evenly coated. Transfer to a tray and rest 5 minutes to set the coating.

Pan-fry the cutlets

Heat 4 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add 2 cutlets (do not overcrowd). Fry 3-4 minutes per side until golden brown and cooked through (internal temp 160-165°F / 71-74°C). Transfer to a paper towel-lined plate and keep warm. Repeat with remaining cutlets, adding a touch more oil if needed.

Sauce

Sauté aromatics

While chicken rests, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30-45 seconds until fragrant.

Simmer sauce

Stir in crushed tomatoes and tomato paste. Add dried basil, dried oregano, 1/2 tsp sugar, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12-15 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil if using and adjust seasoning to taste.

Pasta

Cook spaghetti

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain spaghetti.

Toss spaghetti with sauce

Return drained spaghetti to the pot or a shallow serving bowl. Add about 1 cup of the marinara sauce and 2-3 tablespoons reserved pasta water as needed; toss to coat evenly. Taste and add salt or pepper if needed.

Assembly & Finish

Assemble chicken parmigiana

Preheat the oven broiler (or set oven to 425°F / 220°C). Spoon a thin layer of marinara into a baking dish large enough for the cutlets. Place fried chicken cutlets in the dish. Spoon 2-3 tablespoons marinara over each cutlet. Top each cutlet evenly with shredded mozzarella (about 1/2 cup per cutlet) and a light sprinkle of grated Parmesan.

Melt cheese

Place the dish under the broiler 3-5 minutes until mozzarella is melted and bubbly with light golden spots (watch closely to prevent burning). Alternatively bake at 425°F for 6-8 minutes.

Serve

Place a portion of sauced spaghetti on each plate. Top with a chicken cutlet and any pan juices or remaining sauce. Garnish with chopped parsley or basil and a sprinkle of grated Parmesan. Serve immediately.