Chick Chick Farmesan Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon olive oil to the water.

Add 12 oz spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti.

Warm 3 cups marinara sauce in a medium saucepan over low heat until simmering. If the sauce is too thick, stir in 1–2 tablespoons of the reserved pasta water to loosen. Keep warm until plating.

Prepare the chicken: slice 1 lb boneless chicken breasts horizontally into 1/2-inch cutlets (or pound to 1/3-inch thickness). Pat dry with paper towels.

Marinate briefly: place cutlets in a shallow bowl and pour 3 tablespoons buttermilk over them. Let sit 10 minutes (this helps adhesion and tenderizes).

Make the breading mix: in a shallow dish combine 3 tablespoons all-purpose flour, 3 tablespoons fine breadcrumbs (or panko), 2 tablespoons grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.

Dredge the chicken: remove each cutlet from the buttermilk, letting excess drip off, then press into the breading mixture so both sides are evenly coated. Set on a plate and repeat for remaining pieces.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and reaching about 350°F (if you have a thermometer).

Fry the cutlets: add breaded cutlets (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain and keep crisp. If cooking in batches, maintain finished cutlets in a warm oven at 200°F.

Optional: for a slight finish under cheese, place hot cutlets on a baking sheet, sprinkle each with a little mozzarella and grated Parmesan, and broil 1–2 minutes until cheese melts and bubbles. Watch carefully to avoid burning.

Combine pasta and sauce: return drained spaghetti to the pot off the heat, add warmed marinara (reserve a little to spoon over chicken), and toss gently to coat. If needed, add reserved pasta water 1 tablespoon at a time to achieve a glossy, saucy coating.

Plate the dish: divide sauced spaghetti among 4 plates (or two large portions). Place one fried chicken cutlet on top of each portion of spaghetti.

Top with cheeses: evenly sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the chicken and pasta. If you didn’t melt cheese on the cutlets earlier, you can put plated portions under a broiler for 1–2 minutes to melt the cheese—watch closely.

Finish: sprinkle 2 tablespoons chopped fresh basil or parsley over each plate and spoon any remaining marinara alongside.

Preheat oven to 400°F (200°C).

Slice the loaf: cut the French baguette or Italian loaf in half lengthwise (or into 1-inch slices if preferred).

Make garlic butter: in a small bowl combine 4 tablespoons softened unsalted butter, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon salt. Mix until smooth.

Spread the garlic butter evenly over the cut sides of the bread. Place bread on a baking sheet, buttered side up.

Bake 8–10 minutes until the butter is melted and the edges are golden. For a crisper top, broil 1–2 minutes—watch carefully to prevent burning. Slice and serve warm alongside the pasta and chicken.