Crispy Chicken Parmesan With Buttered Spaghetti

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American · 45 min · Chicken · high-protein

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Ingredients

• 2 lb (4 large) boneless skinless chicken breasts
• 3/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup all-purpose flour
• 1 large eggs
• 1/4 cup vegetable oil
• 1 24 oz jar marinara sauce
• 3 oz shredded low-moisture mozzarella
• 6 oz spaghetti
• 1 1/2 tbsp salted butter
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 cup fresh basil leaves

Method (tap to check — screen stays awake)

1. Set the oven to 425F. Slice each breast in half horizontally so you have eight thin cutlets, then press them under plastic wrap with the flat of your hand until they are an even half-inch thick. Salt both sides.
2. Set up three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, and panko mixed with the parmesan, garlic powder, and oregano in the third.
3. Coat each cutlet in flour and shake off the excess, dip it in egg and let the drips fall away, then press it firmly into the panko on both sides so the crumbs actually stick. Rest the breaded cutlets on a rack while the oil heats.
4. Heat the oil in a large skillet over medium-high until a pinch of panko sizzles immediately. Fry the cutlets in two batches, about 3 minutes per side, until the crust is deep golden and the cutlet slides freely when you nudge it. Drain on paper towels.
5. Arrange the cutlets on a sheet pan, spoon a few tablespoons of marinara over the center of each one but leave the edges bare so they stay crisp, and scatter the mozzarella on top. Bake 8 to 10 minutes, until the cheese is melted with brown freckles.
6. While it bakes, boil the spaghetti in well-salted water until just tender with a little bite, about 9 minutes. Reserve a cup of the pasta water before draining.
7. Toss the drained spaghetti with the butter and the remaining warmed marinara, loosening with splashes of pasta water until the sauce coats every strand instead of pooling at the bottom.
8. Pile the spaghetti on plates, lay two cutlets alongside, and tear the basil over the top.

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

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