Chicken Aristocrat Recipe

Prepare eggplant

Slice the eggplant into 1/4-inch rounds (about 10–12 slices). Lightly salt both sides and place on a rack or paper towels for 20 minutes to draw out moisture. Pat dry with paper towels.

Batter and bread eggplant

Whisk 2 eggs in a shallow bowl. Place flour in a second shallow bowl and breadcrumbs in a third. Season flour with 1/2 tsp salt and 1/4 tsp pepper. Dredge each eggplant slice in flour, dip in beaten egg, then coat in breadcrumbs. Repeat until all slices are coated.

Pan-fry eggplant

Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry coated eggplant slices in batches until golden brown and tender, about 2–3 minutes per side. Add more oil as needed. Transfer to a paper-towel-lined tray and keep warm.

Prepare chicken

Trim and butterfly or slice each chicken breast into 1/2-inch thick cutlets (if using 1 lb total, you should have 3–4 pieces). Season both sides with 1 tsp salt and 3/4 tsp pepper. In the same skillet, add remaining 2 tablespoons olive oil and sear chicken over medium-high heat 2–3 minutes per side until golden (chicken will finish cooking in oven). Transfer to a plate.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle 2 teaspoons flour over the softened onions and stir to combine, cooking 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken stock until smooth, then add 1 cup heavy cream. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 4–6 minutes.

Remove from heat and whisk in 1 cup grated Parmesan, 1 teaspoon Dijon mustard, 1 teaspoon freshly ground black pepper, and 2 tablespoons chopped parsley. Taste and adjust salt if needed. Keep warm.

Cook spaghetti

Bring a large pot of salted water to a boil. Cook 8 oz spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, drain, then toss pasta with 1 tablespoon olive oil and 1 tablespoon butter (if using) to prevent sticking. Set aside and keep warm.

Assemble the dish

Preheat oven to 375°F (190°C). Spread the cooked spaghetti in an even layer in a 9x13-inch (or similar) baking dish. Arrange the seared chicken pieces over the spaghetti. Place a layer of the fried eggplant slices on top of each chicken piece (1–2 slices per piece depending on size). Pour the warm creamy Parmesan sauce evenly over the layered chicken and eggplant, allowing some to soak into the spaghetti. Sprinkle 1.5 cups shredded mozzarella evenly over everything and finish with a pinch of red pepper flakes if using.

Bake

Bake uncovered in the preheated oven for 18–22 minutes, until the sauce is bubbly and mozzarella is melted and lightly golden. If you prefer a browner top, broil for 1–2 minutes watching closely to avoid burning.

Rest and serve

Remove from the oven and let rest 5 minutes. Garnish with remaining chopped parsley. Serve portions of spaghetti topped with a chicken piece, eggplant, and extra sauce from the dish.