Name: FireWorks Pizza - Leesburgs Chicken Parmesan Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan (for breading mix); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt (for breading); 0.5 tsp black pepper (for breading); 0.5 cups vegetable oil (for frying); 2 tbs olive oil; 0.5 pieces yellow onion, finely chopped; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt (for sauce); 0.5 tsp black pepper (for sauce); 8 oz fresh mozzarella, sliced 1/4-inch; 0.5 cups grated Parmesan (for finishing); 8 leaves fresh basil leaves (optional, for garnish); 12 oz spaghetti; 1 tbsp salt (for pasta water); 0.5 cups reserved pasta water

Method

Chicken & Breading

Prepare chicken

If breasts are thick, slice horizontally to make 4 evenly sized cutlets (about 1/2-inch thick). If already thin, leave whole. Pat each piece dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper (from breading salt/pepper).

Set up breading station

Place flour in a shallow dish. In a second dish whisk eggs and milk until combined. In a third dish combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Bread the chicken

Dredge each chicken piece in flour (shake off excess), dip into egg mixture, then press into breadcrumb mixture to coat completely. Place breaded cutlets on a rack or baking sheet.

Pan-fry the cutlets

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F or when a breadcrumb sizzles). Fry cutlets in batches, 3–4 minutes per side, until golden brown (they will finish cooking in the oven). Transfer to a paper-towel-lined plate to drain. Wipe skillet clean if needed.

Sauce

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, dried basil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally. Taste and adjust seasoning.

Pasta

Bring a large pot of water to a boil and add 1 tbsp salt. Cook 12 oz spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

Toss drained spaghetti with 1–1.5 cups of the finished tomato sauce and up to 1/4 cup reserved pasta water to loosen, so spaghetti is lightly coated. Keep warm.

Assembly & Bake

Preheat oven to 425°F (220°C). Spread about 1/2 cup of sauce in the bottom of a 9x13-inch baking dish (or similar shallow ovenproof dish). Place fried chicken cutlets in a single layer over the sauce.

Spoon about 2–3 tbsp sauce over each cutlet (enough to cover top but not drown). Place sliced fresh mozzarella evenly over each piece (about 2 oz per cutlet). Sprinkle 1/2 cup grated Parmesan evenly over all cutlets.

Bake uncovered for 10–12 minutes, until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C). If you want a browned top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves.

Serve

Place a portion of spaghetti on each plate, top with a chicken Parmesan cutlet, extra sauce if desired, and finish with additional grated Parmesan to taste. Serve immediately.