Chicken Parmesan Dinner

Crispy pan-fried chicken cutlets topped with rich marinara sauce and melted mozzarella cheese, served with spaghetti, garlic bread, and a crisp Caesar salad.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.95/serving

Dietary

• Nut-Free
• High-Protein

Tags

• bake
• classic
• comfort food
• fry
• savory

Ingredients

• 2 pound chicken breast (boneless, skinless, pounded to 1/2-inch thickness)
• 1 cup all-purpose flour
• 2 eggs (large, beaten)
• 1.5 cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup vegetable oil (for frying)
• 24 ounce marinara sauce
• 2 cup mozzarella cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 1 pound spaghetti
• 1 garlic bread (loaf)
• 10 ounce Romaine lettuce (bagged)
• 0.5 cup Caesar dressing
• 0.25 cup croutons

Instructions

1. Preheat oven to 400°F (if baking chicken at the end, or to toast garlic bread). Prepare three shallow dishes: one with all-purpose flour, one with beaten large eggs, and one with Panko breadcrumbs mixed with garlic powder, dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Dredge each pounded chicken breast cutlet first in the flour, shaking off excess, then dip in eggs, and finally coat thoroughly in the seasoned breadcrumbs.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets in batches for 3-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
4. Meanwhile, bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook according to package directions until al dente. Drain and set aside.
5. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Place the cooked chicken cutlets in the dish. Top each cutlet with more marinara sauce, 2 cups shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese.
6. Bake for 10-15 minutes, or until the cheese is melted and bubbly. While baking, prepare the garlic bread according to package instructions.
7. In a separate bowl, toss 10 ounces Romaine lettuce with 1/2 cup Caesar dressing and 1/4 cup croutons for the salad.
8. Serve the Chicken Parmesan immediately with spaghetti, garlic bread, and Caesar salad.

Notes

For best results, pound chicken breasts thinly and do not overcrowd the pan when frying.

Nutrition (per serving)

• Calories: 905
• Protein: 54.7 g
• Carbohydrates: 83.2 g
• Fat: 38.7 g
• Fiber: 7.4 g
• Sodium: 1250 mg
• Saturated Fat: 11.2 g
• Sugar: 12.3 g
• Cholesterol: 165 mg