dinner · american
Crispy Chicken Cutlet Parmesan with Spaghetti & Fresh Basil
Ingredients Tap to check off
Instructions
1
Fill a large pot with four quarts of salted water, cover, and bring to a rolling boil over high heat.
2
Position oven rack 6 inches from the broiler element and turn broiler to high to preheat.
3
Slice chicken breasts horizontally into thin cutlets and season both sides evenly with black pepper and remaining salt.
4
Set up a breading station with flour in one dish, beaten egg in another, and panko mixed with parmesan in a third.
5
Dredge each chicken cutlet in flour, dip thoroughly in beaten egg, and press firmly into the parmesan-panko mixture to coat.
6
Drop spaghetti into the boiling water and cook for 9 to 10 minutes until tender al dente.
7
Heat olive oil in a 12-inch oven-safe skillet over medium-high heat and sear cutlets 3 minutes per side until golden brown.
8
Spoon half of the marinara sauce over the seared cutlets and top evenly with shredded mozzarella cheese.
9
Transfer the skillet under the hot broiler for 2 to 3 minutes until cheese is melted, bubbling, and golden.
10
Drain cooked spaghetti in a colander, return pasta to the warm pot, and toss with remaining marinara, olive oil, and garlic.
11
Twirl sauced spaghetti onto plates, top with crispy melted chicken parmesan, and garnish with fresh torn basil.
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.