Chicken Parmesan Recipe
Panko crusted chicken breast, spaghetti, house red sauce, mozzarella, parmesan
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Ingredients
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Chicken
Pasta
House Red Sauce
Assembly & Topping
Method
Chicken
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. Season both sides with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, and oregano. Dip each chicken breast in the flour, then egg, then coat evenly with the panko mixture.
- 3
Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 3–4 minutes per side until golden brown and cooked through. Remove and place on a paper towel-lined plate.
Pasta
- 4
Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt and the spaghetti. Cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
House Red Sauce
- 5
Assembly & Topping
- 6
Assemble the Chicken Parmesan
Preheat oven to 375°F (190°C). Place the fried chicken breasts on a baking sheet or in a baking dish. Spoon red sauce over each piece, then top with shredded mozzarella and a sprinkle of grated parmesan.
- 7
Bake
Bake for 15–20 minutes or until cheese is melted and bubbly. For a golden top, broil for the last 2 minutes if desired.
- 8
Serve
Plate the spaghetti and top with additional red sauce. Place a chicken parmesan cutlet on top. Garnish with fresh basil and serve hot.