Chicken Parmesan with Spaghetti Recipe

Chicken Parmesan with Spaghetti Recipe

from houseofnasheats.com
45 min
4 servings

This Chicken Parmesan recipe is made with perfectly seasoned crispy chicken topped with a simple homemade tomato sauce and sliced mozzarella cheese. Pan-seared to develop the crust, then finished in the oven, we love to serve our chicken parm with spaghetti cooked just until al dente and tossed in more of the homemade sauce.

Ingredients

  • 1/4 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs ((I like using 1/2 panko and 1/2 regular))
  • 1/2 cup freshly grated parmesan cheese, (+ more for topping)
  • 1/4 cup finely chopped fresh parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 large chicken breasts, (sliced in half horizontally for 4 thin chicken cutlets)
  • 2 teaspoons kosher salt, (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil, (for frying)
  • 1/4 cup salted butter
  • 8 (1-ounce) slices low-moisture whole milk mozzarella cheese
  • Chopped fresh basil, (for topping)
  • 12 ounces spaghetti

Directions

  1. 1

    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.

  2. 2

    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.