Italian Combo Recipe

Prep proteins

Pat shrimp dry with paper towels, season lightly with 1/2 tsp salt and 1/4 tsp pepper. Pound chicken breasts between plastic wrap to 1/2-inch thickness; season both sides with 3/4 tsp salt and 1/2 tsp pepper. If veal cutlets are thicker than 1/4 inch, gently pound to even thickness and season with 3/4 tsp salt and 1/2 tsp pepper.

Set up breading station

Place flour in a shallow dish. In another shallow bowl, whisk eggs with milk until smooth. In a third bowl combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, and remaining 1/2 tsp salt and 1/4 tsp pepper.

Bread the proteins

Dredge each protein in flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to coat evenly. For shrimp, press crumbs lightly so they adhere. Set breaded items on a rack or baking sheet while you heat the skillet.

Pan-fry until golden

Heat a large skillet over medium-high heat and add 4 tbs olive oil and 1 tbs butter. Fry chicken and veal cutlets in batches (do not crowd) until golden brown and cooked through, about 3-4 minutes per side for thin cutlets and 4-5 minutes per side for chicken breasts depending on thickness; internal temperature for chicken should reach 165°F (74°C). Transfer to a paper towel-lined tray. Add remaining 2 tbs olive oil and 1 tbs butter to the skillet and fry shrimp 1-2 minutes per side until pink and just cooked through; remove and keep warm. Maintain moderate heat so coating doesn't burn.

Preheat oven and assemble

Preheat oven to 425°F (220°C). Pour 1 1/2 cups marinara into the bottom of a shallow baking dish large enough to hold the chicken and veal in a single layer. Arrange fried chicken and veal atop the sauce. Spoon additional marinara (about 1/2 cup each over chicken and veal) over the cutlets so they have a thin layer of sauce.

Top with cheese and bake

Evenly sprinkle shredded mozzarella over each cutlet (about 3/4 to 1 cup per cutlet depending on preference). Sprinkle extra grated Parmesan. Bake in the preheated oven until cheese is melted and bubbly and edges begin to brown, about 10-12 minutes. If you want a golden top, broil on high for 1-2 minutes while watching closely.

Warm remaining sauce for shrimp

While cutlets bake, warm remaining marinara in a small saucepan over low heat. When shrimp are reheated briefly in the sauce (optional) or served on the side, spoon warm sauce over shrimp or serve shrimp alongside the cutlets.

Cook spaghetti

Bring a large pot of salted water to a rolling boil (use 1 tbs salt). Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Finish spaghetti

Return drained spaghetti to the pot off the heat. Add 1 cup warmed marinara (from the sauce portion) and 1 tbs extra-virgin olive oil. Toss to combine, adding reserved pasta water as needed 1-2 tbs at a time to loosen sauce until glossy and coated, about 1-2 minutes. Season to taste with salt and pepper.

Plate: divide spaghetti among 4 plates (or 2 large plates for generous portions). Place one chicken parm and one veal parm on each plate alongside the spaghetti. Arrange 3 jumbo shrimp on each plate. Spoon additional marinara over proteins as desired.

Garnish: sprinkle chopped parsley and fresh basil chiffonade over the dish and a light dusting of grated Parmesan. Serve with lemon wedges for squeezing over the shrimp.

Serve immediately while cheese is hot and pasta is warm.