Chicken Parm Recipe

Prepare chicken breasts

If chicken breasts are thick, butterfly them or place between two sheets of plastic wrap and pound to an even thickness about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow bowl or plate. In a second bowl whisk the eggs with 2 tbsp milk until combined. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.

Bread the chicken

Dredge each breast in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat well on all sides. Set breaded cutlets on a wire rack while you heat the pan.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 4 tbsp olive oil and 1 tbsp butter. When oil is shimmering (but not smoking), add cutlets in a single layer (work in batches if needed). Fry 3-4 minutes per side until golden brown and an instant-read thermometer reads 155-160°F in the thickest part (they will finish cooking in the oven). Transfer to a paper towel-lined plate or wire rack.

Warm marinara

While frying or with 10 minutes remaining, pour marinara into a medium saucepan and warm over low-medium heat until gently simmering. Stir in 1/4 tsp red pepper flakes and taste for seasoning; add salt if needed.

Assemble chicken parm

Preheat the oven to 425°F (220°C). Lightly spread 1/2 cup marinara in the bottom of a 9x13-inch baking dish. Place fried cutlets in a single layer in the dish. Spoon about 1/2 cup marinara over each cutlet (adjust so each has an even layer). Sprinkle about 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan over each cutlet (you can reserve a little cheese to brown on top).

Bake to melt

Bake in the preheated oven 8-12 minutes, until the cheese is melted and bubbly and the internal temperature reaches 165°F. If you want browned cheese, switch to broil for 1-2 minutes while watching closely.

Finish

Remove from oven and let rest 3 minutes. Tear or chiffonade fresh basil leaves and scatter over the cutlets just before serving.

Cook spaghetti

Bring the 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp kosher salt. Add spaghetti and cook until al dente according to package directions (usually 9-11 minutes), stirring occasionally. If desired, add 1 tsp olive oil to prevent sticking. Reserve 1/2 cup pasta cooking water, then drain pasta.

Toss with sauce

Add the drained spaghetti to the warmed marinara and toss to coat, adding up to 1/4-1/2 cup reserved pasta water to loosen the sauce as needed. Taste and adjust seasoning. Portion spaghetti onto plates and place a chicken parm cutlet on top or alongside.

Plate spaghetti and top with a chicken cutlet. Spoon extra marinara from the baking dish over the chicken and pasta. Garnish with additional grated Parmesan and torn basil leaves. Serve immediately.