This chicken Parmesan pasta is the perfect dish to lure kids into the kitchen — what kid doesn't like crispy chicken and spaghetti? This recipe makes twice the sauce needed, so freeze half for another meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves , peeled and crushed
- 1 can crushed tomatoes , 28 ounce
- 0.5 teaspoons dried basil
- 0.25 teaspoons dried oregano
- 0.25 teaspoons sugar
- salt and freshly ground black pepper to taste
Instructions
-
1
To make the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, and sugar; season with salt and pepper. Bring to a simmer; cook until sauce slightly thickens and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce needed, so put aside half for another meal.)
-
2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
-
3
To make the chicken cutlets: Lay chicken pieces between 2 sheets of plastic wrap. Use a mallet or heavy pan to pound chicken to about 1/4-inch thickness.
-
4
Beat egg in a shallow dish until well blended. Season bread crumbs with black pepper in another shallow dish.
-
5
Preheat the oven broiler to high. Place a rack 4 to 5 inches from the heat source.
-
6
Working with one cutlet at a time, dip chicken in beaten egg, then in bread crumbs. Lay breaded cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
-
7
Heat 1/4 cup oil in a 12-inch skillet over medium-high heat until it shimmers.
-
8
Fry breaded cutlets in hot oil until golden brown on each side, about 5 minutes. Wash and dry the wire rack and return to the cookie sheet; place fried cutlets on the clean wire rack.
-
9
Top each cutlet with mozzarella and Parmesan cheese. Broil until cheese melts and is spotty brown, 2 to 3 minutes.
-
10
Portion pasta onto 4 plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons tomato sauce over each cutlet, then sauce pasta as desired. Serve with extra Parmesan at the table.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Grilled Bananas
The first recipe I created all by myself. A great, easy, and healthy dessert! This recipe can easily be customized by adding new toppings according to favorite tastes. Serve with ice cream!
Dyed Greek Red Easter Eggs
I researched how to dye Easter eggs online, but I changed the technique to get better results. My husband's family is Greek. After Easter dinner, a tray of red-dyed hard-boiled eggs is placed on the table. Everyone chooses one egg and plays a game to crack them for a fun and joy-filled way to help celebrate the resurrection.
American Gyros
Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!