Chicken Parmigiana Recipe
Marinara, spaghetti, garlic lemon sauce.
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Ingredients
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Chicken
Marinara Sauce
Spaghetti
Garlic Lemon Sauce
Method
Preparing the Chicken
- 1
Pound the Chicken
Using a meat mallet, pound the chicken breasts to an even thickness of about ½ inch.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Dredge the Chicken
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with grated Parmesan in a third. Dredge each chicken breast in flour, then dip in eggs, and coat with breadcrumbs.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through.
Making the Marinara Sauce
- 5
- 6
Add Tomatoes and Seasonings
Add canned crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper. Stir to combine.
- 7
Simmer Sauce
Allow the sauce to simmer for 15-20 minutes, stirring occasionally.
Cooking the Spaghetti
- 8
Boil Water
In a large pot, bring water to a boil. Add salt.
- 9
Cook Spaghetti
Add spaghetti to boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 10
Drain Spaghetti
Drain the spaghetti and set aside.
Making the Garlic Lemon Sauce
- 11
- 12
Add Lemon Juice and Parsley
Stir in lemon juice and chopped parsley. Season with salt and black pepper to taste.
Assembling and Serving
- 13
Combine Everything
In a serving platter, place the cooked spaghetti. Top with marinara sauce, then add the fried chicken breasts. Spread mozzarella cheese on top.
- 14
Bake
Place the platter in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
- 15