Chicken Parmesan Recipe
Breaded Chicken Cutlet, Marinara, Mozzarella, Choice of: Spicy Rigatoni alla Vodka OR Spaghetti Pomodoro
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Ingredients
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For the Chicken Parmesan
For the Spicy Rigatoni alla Vodka
Method
For the Chicken Parmesan
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1 inch.
- 2
Bread the Chicken
Set up a breading station by placing flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, grated Parmesan cheese, salt, and black pepper in a third. Dredge each chicken breast in flour, dip in egg, and then coat with the breadcrumb mixture.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side, until golden brown. Transfer to a baking dish.
- 4
Add Sauce and Cheese
Spoon marinara sauce over each chicken cutlet, then sprinkle mozzarella cheese on top. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
For the Spicy Rigatoni alla Vodka
- 5
Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- 6
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for about 1-2 minutes until fragrant.
- 7
Combine Ingredients
Add tomato sauce and heavy cream to the skillet. Stir well and let simmer for 5-7 minutes. Season with salt and black pepper.
- 8
Mix in the Pasta
Add the cooked rigatoni to the sauce and toss to coat. Stir in the chopped fresh basil.