Crispy Chicken Parmesan Delight (Printable)

Breaded chicken cutlets with tomato sauce and melted cheese, baked and served over pasta with fresh basil.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons whole milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# Directions:

01 - Set the oven to 400°F and prepare a baking dish by lining with parchment paper or lightly oiling it.
02 - Place chicken breasts between plastic sheets and pound to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with Parmesan cheese.
04 - Dredge each chicken breast in flour, dip into the egg wash, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 2-3 minutes per side until golden brown. Transfer to paper towels to drain.
06 - Sauté minced garlic in olive oil over medium heat for 1 minute. Add marinara sauce, oregano, and basil, and simmer for 5 minutes.
07 - Spread 1/2 cup of tomato sauce in the baking dish. Arrange the fried chicken cutlets in a single layer. Spoon remaining sauce over them, then top with mozzarella and Parmesan cheese.
08 - Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
09 - Boil pasta in salted water following package instructions. Drain and keep warm.
10 - Plate chicken cutlets over pasta, garnish with fresh basil leaves and extra grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's easier than it looks, and your kitchen smells like an Italian restaurant for hours afterward.
  • The contrast of crispy breading and tender chicken under melted cheese never gets old, no matter how many times you make it.
02 -
  • Don't skip pounding the chicken; it's the difference between tough and tender, and it takes thirty seconds.
  • The egg wash needs to be thin enough to coat but thick enough to grip the breadcrumbs, so don't just dump in eggs and call it done.
03 -
  • Pound your chicken thin and even so every bite cooks the same way and stays juicy.
  • Use a meat thermometer to check for 165°F; it's the only way to know it's done without guessing and potentially drying it out.
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