Chicken Parmesan Recipe
crispy breaded cutlet, marinara, mozzarella, parmesan & spaghetti
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Ingredients
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Chicken & Breading
Sauce
Assembly & Pasta
Method
Chicken & Breading
- 1
Prepare chicken
Trim any excess fat from the chicken breasts. If breasts are thick (over 3/4 inch), place each between two sheets of plastic wrap and pound gently with a meat mallet or heavy skillet to an even thickness of about 1/2 inch. This yields 4 cutlets.
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third dish, combine breadcrumbs, 1/4 cup grated Parmesan, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- 3
Bread the cutlets
Dredge each chicken cutlet in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a baking sheet and let rest 10 minutes to help coating adhere.
- 4
Pan-fry until golden
Heat a large skillet over medium heat and add 1/4 cup olive oil and 1 tbsp butter. When oil shimmers, add cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and crust is crisp. Transfer to a wire rack or paper towel-lined plate. The chicken does not need to be fully cooked through — it will finish in the oven with the sauce and cheese.
Sauce
- 5
- 6
Simmer sauce
Stir in tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-18 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil at the end, if using. Taste and adjust seasoning.
Assembly & Pasta
- 7
Cook spaghetti
Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- 8
Preheat oven
Preheat oven to 425°F (220°C).
- 9
Assemble chicken parmesan
Spread about 1/2 cup of the marinara sauce in the bottom of a large ovenproof baking dish (big enough to hold all cutlets in a single layer). Place the fried chicken cutlets on top of the sauce. Spoon 1/2 cup sauce over each cutlet (or spread evenly), then top each with about 2 oz shredded mozzarella. Sprinkle a little of the remaining 1/2 cup grated Parmesan over the top.
- 10
Bake until cheese melts
Bake uncovered 12-15 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C). If you want a browned top, place under the broiler 1-2 minutes — watch closely to avoid burning.
- 11
Finish pasta and serve
While the chicken bakes, toss the drained spaghetti with a few tablespoons of marinara sauce and up to 1/4 cup reserved pasta water to loosen and coat (adjust to desired sauciness). Divide spaghetti among plates or serve family-style. Place a chicken cutlet on top of each portion of spaghetti. Spoon extra sauce from the baking dish over the chicken and pasta. Sprinkle with remaining grated Parmesan and chopped parsley. Serve hot.
