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 , 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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chicken in Black Bean Sauce
Chicken in black bean sauce is delicious and simple to make at home for a restaurant-style Chinese stir-fry dish with lots of garlic, bell peppers, and bean sprouts.
Jansson's Temptation (Janssons Frestelse)
We may never know who Jansson is, but Jansson's temptation (Janssons frestelse) is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no,' then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.
4th of July Fruit Salad
This fun and tasty fruit salad recipe will bring joy at the Fourth of July fireworks!