Ingredients
Scale
- 16 ounces spaghetti, fettuccini, linguini or pasta of choice
- 1–1½ pound chicken breast, cut lengthwise in half (butterflied)
- Salt and pepper, enough to season both sides
- 2 large eggs, lightly beaten
- 1 cup grated Parmesan cheese, divided
- 1 cup breadcrumbs
- ¼–⅓ cup extra virgin olive oil
- 24 ounces marinara or pasta sauce
- 8 ounces mozzarella cheese, sliced and grated
- 1 cup grated Parmesan cheese (for topping)
Instructions
- Cook pasta according to package instructions. Drain, cover, and set aside.
- Preheat oven to 450°F (230°C).
- Cut 6–9 thin slices of mozzarella cheese and grate the remaining mozzarella. Set aside.
- Grate 1 cup of Parmesan cheese. Use half for the breading and half for topping.
- Prepare two shallow dishes: one with lightly beaten eggs and the other with breadcrumbs mixed with ½ cup Parmesan.
- Butterfly the chicken breasts. Cover with plastic wrap and pound until thin and tender. Season both sides with salt and pepper.
- Dip each chicken slice into the egg wash, then coat with the Parmesan breadcrumb mixture.
- Heat olive oil in a large frying pan over medium heat. Fry chicken until golden brown, about 3–5 minutes per side.
- Spread 2–3 tablespoons of pasta sauce across a 9×13-inch casserole dish.
- Transfer fried chicken to the dish, cover with remaining pasta sauce, and top with mozzarella slices.
- Sprinkle with grated mozzarella and remaining Parmesan cheese.
- Bake for 15 minutes or until the cheese has melted and is bubbly.
- Serve the Chicken Parmesan over the prepared pasta.
Notes
- Garnish with fresh basil for extra flavor.
- You can substitute your favorite pasta sauce if preferred.
- Pounding the chicken ensures even cooking and tender cutlets.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying and Baking
- Cuisine: Italian-American