Crispy Chicken Parmesan

Photo: blynneda · CC BY 2.0 · source

Thin, golden panko-Parmesan cutlets topped with marinara and bubbling mozzarella, served over spaghetti. The red-sauce classic, done right.

Ingredients

• 1½ lb chicken breasts, halved horizontally into cutlets
• 2 eggs
• 1½ cups panko
• ¾ cup grated Parmesan, divided
• 24 oz marinara
• 2 cups shredded mozzarella
• 1 lb spaghetti
• fresh basil

From your pantry: ½ cup flour, ½ cup oil for frying, 1 tsp garlic powder, salt, pepper.

Instructions

1. Pound the cutlets to an even ¼ inch and season with salt and pepper. Set up 3 shallow dishes: flour; beaten eggs; panko mixed with ½ cup Parmesan and the garlic powder.
2. Dredge each cutlet in flour, then egg, then press firmly into the panko.
3. Fry in ¼ inch of hot oil over medium-high until deep golden, 3 minutes per side. Drain on a rack. Heat the broiler. Boil the spaghetti.
4. Lay the cutlets on a sheet pan, top each with a few spoons of marinara and a handful of mozzarella and Parmesan. Broil 2 to 3 minutes until bubbling and spotty.
5. Toss the spaghetti with the remaining warm marinara. Serve the chicken on top with torn basil.

Tip: Put the sauce only on the center of each cutlet so the edges stay crunchy.

Nutrition per serving

Good for

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