Homemade Chicken Parmesan with Spaghetti
ID: b32360cb...
A classic, comforting Chicken Parmesan featuring perfectly seasoned, double-breaded crispy chicken breasts topped with savory marinara sauce and melted mozzarella cheese. Served alongside a rich, flavorful spaghetti for a complete Italian-American meal.
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🍳 Cooking Flow
Prepare the seasoned flour, panko breading, and egg wash in three separate bowls. → Butterfly and flatten the chicken breast, then season it with salt and pepper. → Double-dredge the chicken in the egg wash, seasoned flour, and panko mixture to ensure a thick crust. → Fry the cutlets in hot oil at 350°F for 2-3 minutes per side until golden and crispy. → Top with marinara sauce and shredded mozzarella, then broil for 1.5 minutes until cheese is melted and bubbly.
Cooking Steps
Brief Cooking Order
Prepare the seasoned flour, panko breading, and egg wash in three separate bowls. → Butterfly and flatten the chicken breast, then season it with salt and pepper. → Double-dredge the chicken in the egg wash, seasoned flour, and panko mixture to ensure a thick crust. → Fry the cutlets in hot oil at 350°F for 2-3 minutes per side until golden and crispy. → Top with marinara sauce and shredded mozzarella, then broil for 1.5 minutes until cheese is melted and bubbly.
Introduction
A classic, comforting Chicken Parmesan featuring perfectly seasoned, double-breaded crispy chicken breasts topped with savory marinara sauce and melted mozzarella cheese. Served alongside a rich, flavorful spaghetti for a complete Italian-American meal.
Step 1
Prepare the flour coating by combining 1/4 cup of all-purpose flour, 1/4 tsp of black pepper, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, a dash of salt, and 1 tsp of paprika in a bowl. Mix thoroughly.
Step 2
Prepare the seasoned breading by mixing 1 cup of panko bread crumbs, 1/2 tsp of salt, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/4 tsp of black pepper, 1.5 tsp of dried basil, and 1/4 cup of grated parmesan cheese in another bowl.
Step 3
Whisk 1/4 cup of milk and 1 whole egg together in a separate flat container to create the egg wash.
Step 4
Butterfly the chicken breast, cover it with plastic wrap, and roll it out with a rolling pin to flatten to an even thickness. Season both sides with 1/4 tsp of black pepper and a pinch of salt.
Step 5
Dredge the chicken cutlet first in the egg wash, then coat it evenly with the seasoned flour. Dip it back into the egg wash, coat it with the seasoned panko, and press down gently to adhere.
Ingredients List
Important Notes
Ensure the chicken breast is pounded to an even thickness so it cooks uniformly without drying out.
Keep the oil temperature consistent at 350°F; if it is too hot, the breadcrumbs will burn before the chicken is cooked through.
Pre-warm the tomato/marinara sauce before spooning it onto the chicken, as the quick broiling step is only meant to melt the cheese.
Double breading the chicken prevents the crust from getting soggy when sauce is applied.
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