Chicken Parmesan Over Spaghetti With Garlic Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Chicken · high-protein

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Ingredients

• 2 1/4 lb (4 large, halved into cutlets) boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 eggs large eggs
• 1/2 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan
• 3/4 cup shredded mozzarella
• 1 1/4 cups marinara sauce
• 5 oz spaghetti
• 1 1/2 tbsp olive oil
• half a 1 lb loaf Italian bread
• 1 tbsp unsalted butter, softened
• 2 cloves garlic cloves
• 1 tsp each dried oregano, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Set out three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, breadcrumbs mixed with the Parmesan and oregano in the third.
2. Halve each breast horizontally into two cutlets and pound them to an even half inch. Salt them, then coat each one flour, egg, crumb, pressing the crumbs on firmly so they stay put.
3. Heat the olive oil in a large skillet over medium-high. Fry the cutlets in batches, 3 minutes a side, until deep golden and crisp. Move them to a sheet pan as they finish — they will keep cooking in the oven.
4. Spoon marinara over each cutlet, top with mozzarella, and bake 8 to 10 minutes until the cheese is melted and blistered in spots.
5. Meanwhile boil the spaghetti in well-salted water until just past al dente, about 9 minutes, and toss it with the remaining warm marinara.
6. Split the bread, mash the butter with the minced garlic and a pinch of salt, spread it on, and broil 2 to 3 minutes until the edges are brown and the kitchen smells like garlic. Serve a cutlet over a nest of spaghetti with bread alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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