Chicken Parmagiana With Spaghetti

Ingredients:

Sauce

¼ cup olive oil

8 cloves garlic, thinly sliced

2 (28-ounce) cans whole peeled San Marzano tomatoes, crushed by hand

2 teaspoons granulated sugar

1 teaspoon dried Oregano

1 teaspoon onion powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Pinch of red pepper flakes

Chicken Parm

½ cup all-purpose flour

2 large eggs

2 cups breadcrumbs (I like using ½ panko and ½ regular)

½ cup freshly grated parmesan cheese, + more for topping

¼ cup finely chopped fresh parsley or 1 teaspoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon onion powder

½ teaspoon garlic powder

2 large chicken breasts, sliced in half horizontally for 4 thin chicken cutlets

2 teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

¼ cup vegetable oil, for frying

¼ cup salted butter

8 (1-ounce) slices low-moisture whole milk mozzarella cheese (packaged or deli sliced – not fresh mozzarella which will release too much water)

Chopped fresh basil, for topping

Pasta

12 ounces spaghetti

Instructions:

Sauce

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden.

Add tomatoes and juices, oregano, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust salt and pepper as needed.

Remove from the heat and puree in a blender. Return the sauce to the pan.

Chicken Parm

Preheat the oven to 450 degrees F. Make dipping stations by adding flour to a plate or shallow dish. Whisk the eggs in another shallow dish. Combine breadcrumbs, parsley, and oregano in a third shallow dish. Set a wire rack on top of a baking sheet and set aside.

Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness between ¼- and ½-inch. Season both sides of each chicken piece with 1 teaspoon of the salt and the black pepper.

Dredge the chicken in flour, shaking off any excess. Dip in the egg mixture, letting any excess drip off. Dredge in the breadcrumb mixture, pressing so it evenly coats both sides. Set aside and repeat with each piece of chicken.

Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Working in batches if needed, add the breaded chicken to the hot oil. Cook for 2 to 3 minutes per side, flipping halfway through with tongs, until golden brown. You may need to decrease the heat to medium if the chicken is browning too quickly. Transfer the chicken to the prepared baking sheet with a wire rack. Lightly season with the remaining 1 teaspoon of salt.

Top each piece of chicken with ½ cup of the tomato sauce and 2 slices of mozzarella. Sprinkle with more parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in spots.

Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.

Combine the remaining 2 cups of tomato sauce with the cooked spaghetti and ½ cup of the reserved pasta water. Toss to evenly coat the pasta, adding additional pasta water if needed.

Top the pasta with the chicken then sprinkle with parmesan and basil. Serve immediately.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought tomato sauce instead of making it from scratch?

Yes, you can use a quality store-bought tomato sauce to save time, but homemade sauce adds a fresh flavor.

What can I substitute for San Marzano tomatoes?

You can use other canned whole tomatoes if San Marzano is not available, but they contribute to the authentic flavor.

Can I bake the chicken without frying it first?

While baking alone is an option, pan-frying adds a crispy texture to the chicken.

You can bake longer for a healthier version.

Is it necessary to pound the chicken breasts?

Pounding ensures even thickness, helping the chicken cook uniformly.

It also tenderizes the meat.

Can I use a different type of cheese?

Mozzarella complements the dish, but you can experiment with provolone, cheddar, or a blend for a unique twist.

How do I prevent the breading from falling off during frying?

Ensure the chicken is properly coated with flour, egg, and breadcrumbs, and press the breadcrumbs firmly onto the chicken.

Can I make this dish in advance?

Yes, you can prepare the components in advance and assemble before baking for a time-saving option.

Is there a gluten-free option for the breadcrumbs?

Use gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator.

Reheat in the oven for the best texture.

Can I use a different type of pasta?

Yes, feel free to use your favorite pasta.

Linguine or fettuccine would work well with this dish.