Name: Giuliano's Italian Kitchens Chicken Parmisano Pasta Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 0.75 cups grated Parmesan cheese; 1 cups fine dry breadcrumbs (or panko); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 4 tbs olive oil (for frying); 1 tbs unsalted butter (optional, for pan flavor); 1 tbs extra-virgin olive oil; 0.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 3 pieces fresh basil leaves (optional); 8 oz pasta (spaghetti, linguine, or penne); 1 tbs salt (for pasta water); 1 cups mozzarella cheese, shredded; 0.5 cups provolone or additional Italian cheese, sliced or shredded; 2 tbs grated Parmesan (for serving); 1 tbs chopped fresh parsley (optional garnish)

Method

Chicken and Breading

Prepare chicken

If breasts are thick, slice each horizontally to make two thinner cutlets or pound to 1/2-inch thickness between plastic wrap. Pat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second dish whisk eggs with milk until combined. In a third dish combine breadcrumbs, 3/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the chicken

Dredge each chicken cutlet in flour, shaking off excess. Dip into egg mixture, letting excess drip, then press firmly into the breadcrumb-Parmesan mixture to coat both sides. Set on a tray and let rest 5 minutes to help the breading adhere.

Pan-fry the cutlets

Heat 4 tablespoons olive oil and 1 tablespoon butter (optional) in a large skillet over medium heat until shimmering. Add breaded cutlets (work in batches if needed) and fry 3-4 minutes per side until golden brown. Internal temperature should reach about 150°F (66°C) since they'll finish in the sauce/oven. Transfer to a paper-towel-lined plate.

Marinara Sauce

Sauté aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and cook 3-4 minutes until softened. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant.

Simmer sauce

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 10-12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves if using.

Combine with chicken

Preheat broiler to high (or oven to 425°F / 220°C if you prefer). Spoon a thin layer (about 1/2 cup) of warm marinara into the bottom of a shallow baking dish large enough for both cutlets. Place the fried chicken cutlets into the dish on top of the sauce.

Pasta and Baking

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook 8 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta and toss with a few tablespoons of the warm marinara to keep it from sticking.

Top chicken with sauce and cheese

Spoon remaining marinara over each cutlet (about 1/2 to 3/4 cup per breast). Sprinkle 1 cup shredded mozzarella and 1/2 cup provolone (or additional cheese) evenly over the sauce on the cutlets. Sprinkle the remaining 2 tablespoons grated Parmesan over the top.

Melt cheese

Place the baking dish under the preheated broiler 4–6 inches from the heat and broil 2–4 minutes until cheese is melted, bubbling, and just beginning to brown. Alternatively, bake at 425°F (220°C) for 6–8 minutes. Watch carefully to avoid burning. Remove when cheese is melted and internal chicken temperature reaches 165°F (74°C).

Finish and plate

Place a portion of the sauced pasta on each plate (or serve pasta on the side). Top with a parmesan-breaded chicken breast. Garnish with chopped fresh parsley and extra grated Parmesan. If pasta seems dry, toss with a splash of reserved pasta water and additional marinara to taste.