Chicken Parmesan Recipe

Pound and brine

If chicken breasts are thick, butterfly or halve horizontally and then place between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Place chicken in a shallow dish and pour buttermilk over. Cover and refrigerate at least 30 minutes (up to 4 hours).

Prepare dredging stations

In one shallow bowl combine flour and 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp onion powder. In a second shallow bowl whisk eggs. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1 tsp dried oregano.

Dredge chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece first in flour (shake off excess), then dip in beaten eggs, then press into breadcrumb mixture to coat thoroughly. Place on a wire rack and let rest 10 minutes to set the crust.

Fry until golden

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches, 3–4 minutes per side, until golden brown and an instant-read thermometer reads 150°F in the thickest part (it will finish in the oven). Transfer to a wire rack set over a baking sheet.

Make marinara

In a medium saucepan heat 2 tbsp olive oil over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried basil, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar if using. Bring to a gentle simmer, reduce heat to low and simmer 15–20 minutes, stirring occasionally. If sauce is too thick, add up to 1/4 cup water or chicken broth to reach desired consistency.

Cook spaghetti

In a large pot bring 4 cups water to a rolling boil with 1 tbsp salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta water, then drain. Toss spaghetti with 1–1.5 cups marinara to coat, using reserved pasta water as needed, and keep warm.

Top chicken

Preheat oven to 400°F (200°C). Spoon about 1/3–1/2 cup marinara onto each fried chicken breast, then sprinkle evenly with shredded mozzarella (about 1/2 cup per breast) and a tablespoon of grated Parmesan.

Bake to finish

Place topped chicken on the baking sheet and bake in the preheated oven 8–10 minutes, or until the internal temperature reaches 165°F and cheese is melted and bubbly. If you want the cheese browned, switch to broil for 1–2 minutes watching carefully.

Finish

Let chicken rest 2–3 minutes after baking. Garnish with torn fresh basil leaves and a light sprinkle of additional grated Parmesan.

While chicken is finishing, preheat oven to 400°F (200°C) if not already hot. Slice baguette into 1/2-inch slices. Mix softened butter with minced garlic, chopped parsley, and 1/4 tsp salt. Spread butter mixture on each slice and place on a baking sheet. Bake 6–8 minutes until golden and crisp. For extra color, broil 30–60 seconds at the end—watch closely.

Plate one portion of spaghetti tossed with marinara alongside a breaded chicken breast topped with marinara and melted mozzarella. Add two slices of garlic toast. Serve with the customer's choice of side: steamed broccoli (steam 4–6 minutes until tender), mixed green salad (dress just before serving), or mashed potatoes (heat and spoon on plate). Sprinkle finished dishes with additional grated Parmesan and a basil leaf garnish.