Chicken Parmesan Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag and pound to an even thickness about 1/2-inch thick using a meat mallet or rolling pin. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station

Put the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk. In a third shallow bowl combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp salt and 1/2 tsp black pepper.

Dredge the chicken

Working one at a time, coat each breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place on a wire rack and let rest 5 minutes to set the crust.

Fry the cutlets

Heat a large skillet over medium heat and add about 6 tablespoons olive oil. When oil shimmers (about 350°F), add chicken breasts in a single layer (do not overcrowd) and cook 3-4 minutes per side until golden brown and crust is crisp. Transfer to a paper towel-lined plate or wire rack. If necessary, keep warm in a 200°F oven.

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Make pomodoro sauce

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1 minute (do not burn). Add the halved cherry tomatoes (or crushed canned tomatoes) and 1 tablespoon tomato paste if using. Stir, then add 1/4 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer 6–8 minutes, breaking down tomatoes with a spoon until sauce is saucy but fresh-tasting. Stir in reserved 1/2 cup pasta water to loosen the sauce as needed.

Finish pasta

Add drained spaghetti to the pan with the pomodoro sauce and toss for 1–2 minutes so pasta absorbs the sauce. Taste and adjust seasoning. Stir in 1/2 cup torn fresh basil leaves just before removing from heat.

Assemble chicken parmesan

Preheat oven to 425°F (220°C). Place fried chicken cutlets on a rimmed baking sheet or in a baking dish. Spoon 2–3 tablespoons of the pomodoro sauce over each cutlet. Top each with about 2 oz (roughly 1/4 cup) mozzarella (sliced or shredded) and a light sprinkle of the remaining 1/4 cup grated Parmesan.

Bake to melt cheese

Bake for 6–8 minutes until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F. If you want lightly browned cheese, finish under the broiler 1–2 minutes, watching carefully so it does not burn.

Serve

Place a portion of spaghetti pomodoro on each plate. Top with a chicken Parmesan cutlet. Garnish with the remaining torn fresh basil leaves. Optionally sprinkle extra grated Parmesan and a drizzle of olive oil. Serve immediately.