Chicken Parmesan over Spaghetti Marinara (Printable Version)
Golden breaded chicken with melted cheeses over spaghetti in rich marinara sauce
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup olive oil, for frying
→ For Assembly
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 2 cups marinara sauce (store-bought or homemade)
14 - Fresh basil leaves, for garnish (optional)
→ For the Spaghetti
15 - 12 oz dried spaghetti
16 - Salt, for pasta water
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pound chicken breasts to even 1/2-inch thickness between sheets of plastic wrap. Season both sides with salt and pepper.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with eggs whisked with milk, Bowl 3 with breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb mixture, pressing to adhere.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken until golden and crisp, about 3 minutes per side. Transfer to prepared baking sheet.
06 - Spoon 2-3 tablespoons marinara sauce over each cutlet. Sprinkle with mozzarella and additional Parmesan.
07 - Bake for 15-18 minutes, until cheese is bubbly and chicken is cooked through (internal temp 165°F).
08 - Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain well.
09 - Warm remaining marinara sauce in a saucepan over low heat. Toss with drained spaghetti.
10 - To serve, divide spaghetti among plates, top with chicken Parmesan, and garnish with basil if desired.
# Expert Tips:
01 -
- The contrast between crispy golden crust and melting mozzarella is absolutely worth every minute
- Leftovers taste even better the next day, if they make it that far
02 -
- Letting the chicken rest for a few minutes after pounding helps the coating stay put while frying
- Don't crowd the pan when frying or the breading will steam instead of crisp
03 -
- Use panko mixed with regular breadcrumbs for extra crunch without extra effort
- Pat the chicken completely dry before breading or the coating will slide right off