Chicken Parmesan Recipe
Spaghetti with Butter, Parmesan Fried Chicken, Fresh Mozzarella & Marinara
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Ingredients
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Chicken Preparation
Pasta and Sauce
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
- 2
Seasoning
In a shallow dish, mix the flour, salt, and black pepper. In another dish, beat the eggs. In a third dish, combine the breadcrumbs and grated Parmesan cheese.
- 3
Coating the Chicken
Dredge each chicken breast in the flour mixture, shaking off any excess. Dip it in the beaten eggs, then coat with the breadcrumb and Parmesan mixture, pressing lightly to adhere.
- 4
Frying the Chicken
In a large skillet, heat the olive oil over medium heat. Add the coated chicken breasts and fry for about 4-5 minutes per side or until golden brown. Remove and place on a paper towel-lined plate.
Pasta and Sauce
- 5
Cooking the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, following package instructions, typically around 8-10 minutes. Drain and set aside.
- 6
Heating the Marinara Sauce
In a saucepan, heat the marinara sauce over medium heat until simmering. Stir occasionally to prevent sticking.
- 7
Combining Chicken and Sauce
Once the chicken is fried, place it on a baking sheet. Spoon some marinara sauce over each piece of chicken and top with slices of fresh mozzarella.
- 8
Baking
Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- 9
Tossing the Pasta
In a large skillet, melt the butter over medium heat. Add the cooked spaghetti and toss to coat. Add a pinch of salt and pepper to taste.
- 10
Serving
To serve, plate a portion of the buttered spaghetti, top with the chicken parmesan, and garnish with fresh basil leaves. Serve with extra marinara sauce on the side.