Classic Chicken Parmesan with Spaghetti Marinara

pastaitalianpoultrydinnerlunchmeat & seafood

Apr 7

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This (better than) restaurant style **Chicken Parmesan with Spaghetti Marinara** can be yours in just over **30 minutes!** Delicious crispness and rich marinara really hits the spot.

Every now and then, I get this insatiable put in my stomach that can only be fulfilled with this meal! The crispy chicken is so satisfying, along with the molten cheese, sour cream and Parmesan. And let’s not forget about al dente Spaghetti, and my classic marinara sauce. This dish makes me proud to say I’m a pasta lover.

So on days that I feel like treating myself, I know where to go and I love the entire process.

What Makes This Dish Irresistible?

The crispy chicken cutlet works makes for a great base recipe for any thing crispy chicken. However, this isn’t to be confused by a classic crispy fried chicken! The recipe and style very closely resembles a chicken schnitzel.

The exciting part for me is always topping the crispy chicken. I use a combination of sour cream, marinara sauce, mozzarella and Parmesan. I find the sour cream adds a delicious creaminess to the cheesy top and really brings this dish together.

Of course there is the classic marinara and spaghetti to create the ultimate pasta indulgence.

How to Make Classic Chicken Parmesan

If using a large chicken breast (>150 g) cut the chicken into smaller portions by cutting it diagonally in two equal halves. Place the portions in a Ziploc bag or between two plastic wraps and pound thin using a meat tenderizer (about 1/4 inch thickness) or a heavy object.

In this recipe, I am using small chicken breasts which do not need to be portioned in half.

To prepare the Crispy Chicken

Put the flour, eggs, and breadcrumbs in separate plates. Season the breadcrumbs with salt, pepper, cayenne pepper, and oregano.

Dredge the chicken in the flour, then in the eggs, and then in the breadcrumbs, ensuring to shake off the excess throughout. Also adding pressure on the chicken while covering with breadcrumbs helps create the ultimate crispy crust.

In a pan, heat about 1/2 cup of oil on medium heat and fry the cutlets for 3-4 minutes on each side or until golden brown. Once done cooking, set chicken aside on a baking sheet lined with a wire rack. The wire rack will help prevent the crispy crust from turning soggy.

The chicken can also be baked in the oven for a delicious Baked Chicken Parmesan recipe.

Preparing the Baked Chicken Parmesan with Spaghetti Marinara

Boil the water for pasta in a large pot and season generously with salt. Once water starts to boil, add pasta and cook until al dente, 7-8 minutes. With 4 minutes remaining for the pasta, warm up the marinara sauce in a large saucepan or pot, reserving 1/4 Cup for the chicken parmesan.

Toss the pasta with the sauce and keep warm until the chicken finishes cooking.

Once the chicken is cooked, remove it from the pan and place on a wire wrack. Top each crispy chicken with 2 Tbsp of marinara sauce on each chicken cutlet, followed by sour cream, mozzarella and Parmesan.

Turn on the broiler and place baking tray back in the oven on the top-most rack and cook until the cheese is bubbly and a light golden brown, about 1-2 minutes. Remove the chicken parmesan from the oven.

Roll up 3-4 leaves of basil into a cigar and slice to make chiffonade.

Sprinkle 1/4 cup of Parmesan cheese to the spaghetti marinara and mix well. Serve pasta in a bowl or plate and serve with the freshly baked chicken Parmesan with a garnish of basil chiffonade and extra Parmesan.

How to Store the Breaded Chicken Cutlets

You can bread the chicken in advance and store them in the refrigerator to save time at dinner. Tear two pieces of parchment paper and trim to about the size of each cutlet. Place the chicken between the parchment and wrap with plastic wrap.These breaded cutlets freeze really well too, which makes them ideal for make ahead meals or weeknight dinners. To freeze, Simple place the wrapped up portions in a freezer Ziploc bag and freeze.

WATCH HOW TO Make classic Chicken Parmesan HERE:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Italian, American, dinner, pasta, poultry

Italian, American

Yield: 2

Author: Anadi

Classic Chicken Parmesan Recipe | Crispy Chicken Parm | How to Make the Best Fried Chicken Parmesanhttps://youtu.be/JFrxCxSF12cHow to make classic chicken Parmesan with this easy recipe! This crispy Chicken Parmesan is fried to perfection! This recipe will show you how to bread your chicken Parmesan to get it perfectly crispy and so delicious, and how to fry it so you don't have a soggy crust! Make a quick marinara sauce and pair with spaghetti and you have a wonderful restaurant-quality dinner ready! Bring the classic crispy and cheesy Chicken Parmesan to your kitchen tonight!2021-04-07

Classic Chicken Parmesan with Spaghetti Marinara

This (better than) restaurant style Chicken Parmesan with Spaghetti Marinara can be yours in just over 30 minutes! Delicious crispness and rich marinara really hits the spot.

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

Ingredients

For breading the chicken

2 small chicken breasts or 1 large chicken breast
1 large egg, lightly whipped
1/4 Cup all-purpose flour
1/2 Cup panko breadcrumbs
1/2 tsp oregano
salt and pepper to taste

For the pasta

1 x Classic Italian Marinara Sauce, 1/4 Cup reserved to top chicken Parmesan
6-8 oz spaghetti
fresh basil for garnish
1/4 Cup grated Parmesan cheese, plus extra for topping
1 Tbsp butter (optional)

For preparing the chicken parmesan

1/4 Cup Classic Italian Marinara Sauce
2 Tbsp sour cream
2/3 Cup part-skim mozzarella
2 Tbsp Parmesan
fresh basil for garnish
oil for shallow frying
salt and pepper to taste (optional)

Instructions

For the crispy chicken

If using a large chicken breast (>150 g) cut the chicken into smaller portions by cutting it diagonally in two equal halves. Place the portions in a Ziploc bag or between two plastic wraps and pound thin using a meat tenderizer (about 1/4 inch thickness).
Measure out flour, egg and breadcrumb in different plates/large bowls. Season flour with salt and pepper, lightly whisk the egg and sprinkle oregano on the breadcrumbs.
Working with once chicken portion at a time, dredge the chicken in flour, shake off excess. Dip the chicken in the egg and evenly coat both sides. Let excess drip off and coat the chicken in the breadcrumbs. Make sure to press the breadcrumbs on the chicken for an extra crispy chicken.
In a pan, heat about 1/2 cup of oil on medium heat and fry the cutlets for 3-4 minutes on each side or until golden brown. Once the chicken has finished cooking, set chicken aside on a baking sheet lined with a wire rack. The wire rack will help prevent the crispy crust from turning soggy. Optionally, season with additional salt and pepper to taste.

For the pasta

In the meanwhile, boil water for pasta in a large pot and season generously with salt.
Once water starts to boil, add pasta and cook until al dente, 7-8 minutes. With 4 minutes remaining for the pasta, warm up the marinara sauce in a large saucepan or pot, reserving 1/4 Cup for the chicken parmesan.
Toss the pasta with the sauce and keep warm until the chicken finishes cooking. Optionally, mix in butter with the pasta and sauce.

For preparing the chicken parmesan

Top the chicken with marinara sauce, sour cream, mozzarella and parmesan directly on the wire rack.
Turn on the broiler and place baking tray back in the oven on the top-most rack and cook until the cheese is bubbly and a light golden brown, about 1-2 minutes. Remove the chicken parmesan from the oven.
Roll up 3-4 leaves of basil into a cigar and slice to make chiffonade.
Sprinkle 1/4 cup of parmesan cheese to the spaghetti marinara and mix well. Serve pasta in a bowl or plate and serve with the freshly baked chicken parmesan with a garnish of basil chiffonade and extra Parmesan.