Name: Chicken Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 pound boneless skinless chicken breasts (2 large, halved horizontally into 4 cutlets); 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs; 1 tablespoon water; 1 cup panko breadcrumbs; ½ cup Italian-style breadcrumbs; ½ cup grated Parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ cup vegetable oil (for pan-frying); 1 ½ cup marinara sauce (homemade or store-bought, divided); 1 ½ cup shredded low-moisture mozzarella (about 6 oz); ¼ cup grated Parmesan cheese; 2 tablespoon fresh basil (chopped); 12 ounce spaghetti; 1 tablespoon kosher salt (for the pasta water)

Instructions

Prep the cutlets
Prep the cutlets:
Preheat the oven to 425°F. Place the 4 chicken cutlets between sheets of plastic wrap and pound them to an even ½-inch thickness. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Breading station
Breading station:
Set up three shallow dishes: one with ½ cup all-purpose flour; one with 2 large eggs beaten with 1 tablespoon water; and one with 1 cup panko breadcrumbs, ½ cup Italian-style breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder mixed together.
Bread the chicken
Bread the chicken:
Dredge each cutlet in the flour and shake off the excess, dip it in the egg, then press it firmly into the breadcrumb mixture on both sides.
Pan-fry
Pan-fry:
Heat ½ cup vegetable oil in a 12-inch skillet over medium-high heat until it shimmers, about 350°F. Fry the chicken 2 cutlets at a time for 3 to 4 minutes per side, until deep golden brown. Transfer to a wire rack.
Pasta
Pasta:
Meanwhile, bring 4 quarts of water and 1 tablespoon kosher salt to a boil. Cook 12 ounces spaghetti according to the package directions until al dente, then drain.
Top and bake
Top and bake:
Place the fried cutlets on a foil-lined baking sheet. Spoon 2 tablespoons marinara sauce onto the center of each cutlet, then top each with about ⅓ cup shredded mozzarella and 1 tablespoon grated Parmesan. Bake the chicken Parmesan for 10 to 12 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F. Broil for 1 to 2 minutes for browned spots.
Serve
Serve:
Warm the remaining 1 cup marinara sauce and toss it with the spaghetti. Serve each chicken Parmesan cutlet over the pasta and sprinkle with 2 tablespoons chopped fresh basil, divided.

Tips

Pound the chicken to an even thickness so it cooks through before the breading burns. Spoon the sauce only onto the center of each cutlet to keep the edges crispy. In an air fryer, cook the breaded cutlets at 400°F for 10 to 12 minutes, flipping once, then add the sauce and cheese and air fry for 2 to 3 minutes more.

Storage

Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 4 days. Reheat at 375°F for 10 to 15 minutes to keep the breading crispy, instead of using the microwave. You can freeze the breaded, fried cutlets without sauce or cheese for up to 3 months.

Serving suggestions

Serve chicken Parmesan over spaghetti with a Caesar salad and garlic bread, or tuck a cutlet into a toasted hoagie roll with extra marinara for a classic chicken parm sub.