Chicken Parmesan

Name: Chicken Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 each chicken breast, halved horizontally to make 4 cutlets; 1 tsp salt, divided; 0.5 tsp black pepper, freshly ground; 60 g all-purpose flour; 2 each egg, beaten; 120 g panko breadcrumbs; 50 g parmesan cheese, finely grated; 1 tsp dried oregano; 60 ml olive oil, for frying; 480 ml marinara sauce; 200 g mozzarella, shredded; 400 g spaghetti; 10 g basil, torn

Crispy breaded chicken cutlets topped with marinara and melted mozzarella, served over spaghetti. A classic Italian-American comfort food that's perfect for a weeknight dinner.

⏱ 30 min prep · 30 min cook · medium

Servings

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Ingredients

2 chicken breast halved horizontally to make 4 cutlets
5 ml salt divided
2 ml black pepper freshly ground
60 g all-purpose flour
2 egg beaten
120 g panko breadcrumbs
50 g parmesan cheese finely grated
5 ml dried oregano
60 ml olive oil for frying
480 ml marinara sauce
200 g mozzarella shredded
400 g spaghetti
10 g basil torn

Nutritionper serving (4 total: 3620 kcal)

Calories	910
Protein	38g
Fat	34g
Carbs	110g
Fiber	5g
Sugar	2g
Sodium	700mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Place each chicken cutlet between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.
2
Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix panko, parmesan, and oregano in a third.
3
Dredge each cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, then press into breadcrumb mixture to coat evenly. Place on a plate.
⏲ 5 min
4
Pan-frying
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, working in batches if needed. Pan-fry until golden brown and cooked through, about 3-4 minutes per side. The crust should be deeply browned and crisp.
⏲ 8 min
5
Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Preheat oven to 220°C (425°F).
6
Spread a thin layer of marinara sauce in a baking dish. Arrange chicken cutlets in a single layer. Spoon remaining sauce over each cutlet, then top with shredded mozzarella.
7
Baking
Bake until cheese is melted and bubbly, and sauce is hot, about 10 minutes. The cheese should be lightly browned in spots.
⏲ 10 min
8
Boiling
While chicken bakes, cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup pasta water, then drain.
⏲ 10 min
9
Serve chicken parmesan over spaghetti, spooning any extra sauce from the baking dish over the pasta. Garnish with fresh basil.