Classic Italian Chicken Parmesan
Traditional breaded chicken cutlets topped with marinara and melted mozzarella over spaghetti.
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Ingredients
- 2 large boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 2 pieces large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 12 ounces dried spaghetti
- 2 tablespoons fresh basil leaves, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and bring a large pot of salted water to a boil for the spaghetti.
- 2
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the Parmesan cheese.
- 3
Dredge each chicken breast in flour, dip into the egg wash, and then press firmly into the breadcrumb mixture until fully coated.
- 4
In a large oven-safe skillet, heat olive oil over medium-high heat and fry chicken for 3-4 minutes per side until golden brown.
- 5
Spread a small amount of marinara sauce over each chicken breast, then top generously with mozzarella and the remaining Parmesan.
- 6
Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
- 7
While the chicken bakes, cook the spaghetti according to package directions and toss with the remaining warmed marinara sauce.
- 8
Serve the breaded chicken over the bed of pasta and garnish with fresh chopped basil.
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