Chicken Parmesan Recipe
spaghetti pomodoro, mozzarella cheese, fresh basil
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Ingredients
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Chicken
Spaghetti Pomodoro
Toppings
Method
Prepare Chicken
- 1
Prepare Chicken Breasts
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Breading Station
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- 3
Coat Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
- 4
Fry Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown, about 4-5 minutes per side. Transfer to a baking sheet.
- 5
Bake Chicken
Once all chicken is fried, top each breast with shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
Make Spaghetti Pomodoro
- 6
Cook Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 7
- 8
Add Tomatoes
Stir in the crushed tomatoes, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally.
- 9
Combine Sauce with Spaghetti
Add the cooked spaghetti to the sauce and mix well. Stir in chopped fresh basil and mix to combine.
Serve
- 10
Plate the Dish
On each plate, serve a portion of spaghetti pomodoro topped with a piece of chicken Parmesan. Garnish with fresh basil leaves as desired.
