Chicken Parm Recipe
Seasoned crumbs, pan fried chicken, house-made sauce, Parmesan, spaghetti
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Ingredients
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Chicken
Sauce
Topping
Pasta
Method
Chicken
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge Chicken
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken breast first in flour, then in eggs, and finally coat with breadcrumbs.
- 3
Pan Fry Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4–5 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
Sauce
- 4
- 5
Add Tomatoes
Pour in the canned crushed tomatoes. Stir in oregano, basil, salt, black pepper, and sugar. Let the sauce simmer on low heat for about 15 minutes.
Assembly
- 6
Assemble Chicken Parm
Preheat your oven to 400°F (200°C). Place the fried chicken breasts in a baking dish. Pour the tomato sauce over the chicken and sprinkle the grated Parmesan and shredded mozzarella cheese on top.
- 7
Bake
Bake in the preheated oven for about 15–20 minutes, or until the cheese is bubbly and golden.
Pasta
- 8
Cook Spaghetti
While the chicken is baking, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
Serve
- 9
Plate and Serve
Serve the chicken parm over a bed of spaghetti, garnished with additional basil if desired.
