Pollo Alla Parmigiana Recipe

Entrées

1. 1

   Prep chicken

   Place chicken cutlets between two sheets of plastic wrap and pound to about 1/4 inch (6 mm) thickness. Season lightly with salt and pepper.

2. 2

   Prepare dredging stations

   Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, mix breadcrumbs, 1/2 cup grated Parmesan, garlic powder, oregano, remaining salt and pepper.

3. 3

   Dredge chicken

   Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumb-Parmesan mixture. Press gently to ensure even coating.

4. 4

   Fry chicken

   Heat olive oil in a large skillet over medium heat. Fry chicken 2-3 minutes per side until golden and just cooked through. Transfer to a rack or plate.

5. 5

   Make tomato sauce

   In the same skillet, add a touch of olive oil if needed. Sauté minced garlic (if using fresh) briefly, then pour in marinara sauce. Simmer 5-7 minutes, seasoning to taste with salt and pepper.

6. 6

   Wilt spinach

   Add spinach to sauce and cook until wilted, about 1-2 minutes.

7. 7

   Assemble and bake

   Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a baking dish. Arrange fried chicken on top. Spoon remaining sauce over the chicken, then top with shredded mozzarella and Parmesan. Bake 15-20 minutes until cheese is melted and bubbling.

8. 8

   Cook spaghetti

   Meanwhile, bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Drain.

9. 9

   Serve

   Remove chicken from oven, top with wilted spinach and extra Parmesan if desired. Serve over cooked spaghetti and garnish with fresh basil.