Family's Favorite Chicken Parmesan

Name: Family's Favorite Chicken Parmesan
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (boneless, skinless, pounded to 1/2-inch thickness); 1 cup all-purpose flour; 2 eggs (large, beaten); 2 cup Panko breadcrumbs; 0.5 cup grated Parmesan cheese; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.25 teaspoon red pepper flakes; 0.5 cup vegetable oil; 1 jar marinara sauce; 2 cup shredded mozzarella cheese; 0.25 cup fresh basil (chopped, for garnish); 1 pound spaghetti; 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 4 slice Italian bread; 2 tablespoon butter (softened); 1 clove garlic (minced)

Crispy breaded chicken cutlets baked with rich marinara sauce and melted mozzarella cheese, served with spaghetti and garlic bread.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 8
Cuisine: Italian
Difficulty: Medium
Cost: $3.07/serving

Dietary

Nut-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, pounded to 1/2-inch thickness)
1 cup all-purpose flour
2 eggs (large, beaten)
2 cup Panko breadcrumbs
0.5 cup grated Parmesan cheese
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.25 teaspoon red pepper flakes
0.5 cup vegetable oil
1 jar marinara sauce
2 cup shredded mozzarella cheese
0.25 cup fresh basil (chopped, for garnish)
1 pound spaghetti
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
4 slice Italian bread
2 tablespoon butter (softened)
1 clove garlic (minced)

Instructions

Preheat oven to 400°F (200°C). Set up a breading station: Place 1 cup all-purpose flour in a shallow dish, 2 beaten large eggs in a second dish, and in a third dish, combine 2 cups Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Dredge each pounded chicken breast in the flour, shaking off excess, then dip into the egg, and finally coat thoroughly in the Panko mixture, pressing to adhere.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3-4 minutes per side, until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan. Transfer fried chicken to a plate lined with paper towels to drain.
Spread about 1/2 cup marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the fried chicken cutlets over the sauce. Top each piece of chicken with a generous spoonful of the remaining marinara sauce, then sprinkle with 2 cups shredded mozzarella cheese.
Bake for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
While the chicken bakes, bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook according to package directions until al dente.
For the garlic bread, combine 2 tablespoons softened butter with 1 minced clove garlic and 1/4 teaspoon black pepper. Spread the mixture evenly over 4 slices Italian bread and toast in a toaster oven or under the broiler until golden brown.
Garnish the baked chicken Parmesan with 1/4 cup chopped fresh basil, if desired, and serve hot with the cooked spaghetti and garlic bread.

Notes

Pounding the chicken to an even thickness ensures even cooking. For extra crispiness, you can lightly toast the Panko breadcrumbs before breading the chicken.

Nutrition (per serving)

Calories: 721
Protein: 58.3 g
Carbohydrates: 76.5 g
Fat: 19.1 g
Fiber: 4.5 g
Sodium: 904 mg
Saturated Fat: 7 g
Sugar: 1.7 g
Cholesterol: 157 mg