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Chicken Parmesan
Italian

Chicken Parmesan

Crisp breaded chicken under bubbling mozzarella and tomato sauce, with spaghetti to catch what escapes.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • chicken breast24 oz
  • spaghetti12 oz
  • canned diced tomatoes2 can
  • mozzarella cheese6 oz
  • parmesan cheese2 oz
  • panko breadcrumbs2 cup
  • egg2 piece
  • all-purpose flour8 tbsp
  • baby spinach4 cup
  • garlic8 clove
  • dried oregano2 tsp
  • olive oil8 tbsp
  • salt4 tsp

You'll need

skillet · pot · oven · bowl

Method

  1. Heat the oven to 425 F and put a pot of salted water on for the pasta.

    5 min · prep

  2. Halve each chicken breast through the middle to make thin cutlets. Thin cooks fast and stays juicy — thick is why this dish goes wrong.

    5 min · prep

  3. Set out three bowls: flour, beaten egg, and panko mixed with the parmesan. Season the flour well and coat each cutlet in that order.

    6 min · prep

  4. Fry the cutlets in the oil over medium-high until deep gold on both sides. They do not need to cook through here — the oven finishes them.

    8 min · fry

  5. Simmer the tomatoes with the garlic and oregano into a quick sauce, then stir the spinach through to wilt.

    8 min · simmer

  6. Spoon sauce over each cutlet in the pan, top with mozzarella, and bake until the cheese blisters. Boil the spaghetti while it bakes.

    10 min · bake

Serving suggestion

Sauce the chicken, not the whole plate, or the crust you just built goes soggy.

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