Chicken Parmesan with Spaghetti

Chicken-Parmesan-with-pasta Chicken Parmesan is a meal you might usually go out for, rather than making it at home. And while it does have several components, none of them are difficult. Dredge some cutlets using Italian bread crumbs, fry them, then top with mozarella cheese. Breaded-chicken-cutletsHeat up some marinara sauce, and boil your spaghetti! That’s really all there is to it. Try it when you have a little extra time or want to make a special meal. Do read the recipe all the way through to get an idea of the steps.

Chicken Parmesan with Spaghetti
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Serve the chicken over the spaghetti with sauce. Add a side salad and crusty bread for a full Italian dinner!
Ingredients
  • 4-6 thin sliced boneless chicken breast, (label may say cutlet or scallopinni)
  • 1 cup Italian bread crumbs
  • ½ cup Parmesan cheese
  • 1 cup flour
  • 2 eggs, beaten with ¼ cup water
  • Olive oil for shallow frying
  • 4-6 slices of mozzarella cheese Marinara sauce, approximately 2 cups or more Spaghetti noodles
Instructions
  1. In a pie plate or other shallow container, mix the bread crumbs and Parmesan cheese. Put the flour in another pie plate. Beat the eggs with water in a bowl. This is your dredging station.
  2. Lightly salt the chicken on both sides before dredging. To dredge the chicken, coat the chicken with the flour. Then, dip it into the eggs. Lastly, coat it well with the bread crumb mixture. Set aside on a rack.
  3. Heat a small amount of oil in a large skillet over medium heat. You only want enough to cover the bottom of your pan. You are going to shallow fry the chicken on both sides.
  4. Preheat your oven to 375F while you are cooking the chicken.
  5. Place the breaded chicken in the skillet, looking for a light sizzle as you put it in the oil. If it doesn't sizzle, then you know your oil isn't not enough. If it sizzles wildly, your oil is too hot. Olive oil has a low smoking point and if you see smoke, your oil is definitely too hot. Do not crowd the skillet. You will likely need to do this in 2 batches. Cook the chicken on the first side (without turning) until you start to see the edges become light brown and less raw looking. Turn and cook on the other side.
  6. While the chicken is cooking, bring a large pot of water to boil. Cook pasta in salted water according to package directions.
  7. When chicken is browned on both sides, remove to a wire rack set over a baking tray and immediately place a slice of mozzarella on each piece of chicken. Continue until all the chicken is cooked and topped with cheese.
  8. Once the chicken is cooked, pour the excess oil out of the skillet. Add the marinara sauce to the skillet and heat through.
  9. When the pasta is nearly cooked, place the cheese topped chicken pieces in the oven for approximately 5-10 minutes, just to melt the cheese. Watch closely so you don't overlook the chicken. You just want to slightly melt the cheese.
  10. Drain the pasta and add to the marinara sauce in the skillet to coat. Pile your lovely pasta on the plate and top with a piece of the crispy, flavorful chicken!
  11. If you're watching your carbs, just slice the chicken into strips and enjoy it over your salad. Alternatively, you can place chicken on a nice roll and top with marinara sauce or place sauce on the side for dipping. Yum!

 

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