Chicken Parmesan Recipe

Prep the chicken

If breasts are thick, butterfly them or pound to an even 1/2-inch thickness between plastic wrap using a meat mallet or heavy pan. Pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging stations

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

Dredge the chicken

Working one piece at a time: lightly coat the breast in flour, shaking off excess; dip into the egg mixture, letting excess drip; press firmly into the breadcrumb mixture to coat both sides well. Set on a wire rack and let rest 5 minutes so coating adheres.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 4 tbs olive oil. When oil is hot but not smoking, add cutlets (don't overcrowd; cook in batches if needed). Fry 3-4 minutes per side until golden brown and cooked through (internal temp 160-165°F / 71-74°C). Transfer to a paper towel-lined plate or wire rack. Reduce heat to medium for sauce step.

Sauté aromatics

In a medium saucepan or skillet, heat 2 tbs extra-virgin olive oil over medium heat. Add the sliced garlic and chopped shallot. Cook, stirring, until softened and fragrant, 1-2 minutes. Do not let garlic brown.

Build the tomato sauce

Add the crushed tomatoes (or passata) and 1 tbs tomato paste (if using) to the pan. Stir to combine. Bring to a gentle simmer, then reduce heat to low.

Simmer and season

Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar. Simmer uncovered for 12-15 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust seasoning. Stir in the torn fresh basil leaves at the end and remove from heat.

Combine with chicken

Preheat the oven broiler (or set oven to 425°F / 220°C if you prefer baking). Spoon a thin layer of sauce into an ovenproof baking dish. Place the fried chicken cutlets in the dish and spoon 1/3 to 1/2 cup sauce over each cutlet so they are nicely covered but not swimming.

Cook the spaghetti

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz spaghetti and cook according to package instructions until al dente (usually ~8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Top chicken with cheese and broil

Arrange fresh mozzarella slices evenly over each sauce-topped cutlet. Sprinkle the 1/2 cup grated Parmesan over the mozzarella and sauce. Place under the preheated broiler for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden. Alternatively, bake at 425°F (220°C) 8-10 minutes until cheese melts.

Finish the pasta (optional)

If you want to dress the spaghetti with pomodoro: toss the drained spaghetti with 1-1.5 cups of the prepared sauce and a splash of reserved pasta water if needed to loosen. Taste and adjust seasoning. Divide pasta among plates.

Plate and garnish

Place one chicken Parmesan cutlet on top of each portion of spaghetti (or beside, as preferred). Spoon any pan juices/sauce over the chicken. Garnish with additional torn fresh basil leaves and a light dusting of grated Parmesan. Serve immediately.