Chicken Parmesan Recipe

Prepare breasts

If breasts are thick, place between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels.

Season both sides of each chicken breast with 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder.

Set up a breading station: in one shallow bowl place 1/2 cup flour; in a second bowl whisk together 2 eggs and 2 tbs milk; in a third bowl combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Dredge each breast in flour, shaking off excess, dip into egg mixture, then press into breadcrumb mixture to coat thoroughly. Transfer to a plate and let rest 5 minutes to help coating adhere.

Heat a large skillet over medium-high heat and add 6 tbs olive oil. When oil is hot (shimmering, about 350°F if using thermometer), add chicken in a single layer (do not overcrowd; work in batches if needed). Fry until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate.

In a medium saucepan or deep skillet, warm 2 tbs extra-virgin olive oil over medium heat. Add finely chopped onion and cook until soft and translucent, about 5 minutes.

Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds.

Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Bring to a gentle simmer.

Season sauce with 1/2 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.

Stir in torn fresh basil leaves and taste; adjust salt and pepper if needed. Keep sauce warm on very low heat while finishing chicken and pasta.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 12 oz spaghetti. Cook according to package directions until al dente (usually 8-10 minutes).

Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti. Return spaghetti to the pot off the heat and toss with a few spoonfuls of the warm pomodoro sauce and up to 1/2 cup reserved pasta water as needed to coat the noodles and keep them saucy.

Preheat oven to 425°F (220°C). Lightly spoon some pomodoro sauce into the bottom of a baking dish large enough to hold the fried chicken in a single layer (about 9x13 inches or similar).

Place each fried chicken breast on top of the sauce. Spoon additional pomodoro sauce over each breast (about 1/3 to 1/2 cup per breast, enough to cover).

Top each breast with shredded or sliced mozzarella (about 2 oz per breast) and sprinkle the 1/4 cup grated Parmesan evenly over all.

Bake in the preheated oven until cheese is melted and bubbly and chicken registers 165°F (74°C), about 10-12 minutes. If you want golden-browned cheese, switch to broil for 1-2 minutes watching closely.

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

Serve each chicken parmesan over a bed of the sauced spaghetti, dividing spaghetti among 4 plates. Spoon any extra sauce from the baking dish over the pasta and chicken.