Panko Chicken Parmagianna Recipe
panko chicken cutlet with melted mozzarella, marinara, and fresh pasta
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Ingredients
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Chicken Cutlet
Toppings
Pasta
Method
Preparing Chicken Cutlet
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Setup Breading Station
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess. Next, dip into the beaten eggs, ensuring they are fully coated. Finally, coat with panko breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.
Assembling the Dish
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Build the Layers
In a baking dish, place the cooked chicken cutlets. Top each cutlet with marinara sauce and then sprinkle shredded mozzarella cheese over the sauce.
- 7
Bake
Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the cheese is melted and bubbly.
- 8
Garnish
Once baked, remove from the oven and garnish with fresh basil leaves.
Cooking Pasta
- 9
Boil Water
In a large pot, bring water to a boil and add salt.
- 10
Cook Pasta
Add spaghetti or your preferred pasta to the boiling water and cook according to package instructions until al dente.
- 11
Drain and Serve
Once cooked, drain the pasta and serve alongside the panko chicken parmigiana.
