The Best Chicken Parmesan with Spaghetti
ID: f8713cba...
This ultimate Chicken Parmesan features crispy, golden-brown breaded chicken cutlets topped with a rich, savory homemade marinara sauce and a bubbly layer of melted mozzarella and parmesan cheese. It is served alongside perfectly glazed garlic and herb spaghetti for a restaurant-quality meal at home.
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🍳 Cooking Flow
Prep, pound, and season the chicken breasts, then let them rest. → Make the rich homemade marinara sauce with fried pancetta, aromatics, San Marzano tomatoes, and herbs. → Bread the chicken cutlets using flour, egg wash, and a highly seasoned panko-parm mixture. → Shallow fry the chicken until crispy, top with sauce and cheeses, and broil until golden and bubbly. → Toss cooked spaghetti in a pan with garlic oil, herbs, parmesan, and a bit of marinara sauce to serve.
Cooking Steps
Brief Cooking Order
Prep, pound, and season the chicken breasts, then let them rest. → Make the rich homemade marinara sauce with fried pancetta, aromatics, San Marzano tomatoes, and herbs. → Bread the chicken cutlets using flour, egg wash, and a highly seasoned panko-parm mixture. → Shallow fry the chicken until crispy, top with sauce and cheeses, and broil until golden and bubbly. → Toss cooked spaghetti in a pan with garlic oil, herbs, parmesan, and a bit of marinara sauce to serve.
Introduction
This ultimate Chicken Parmesan features crispy, golden-brown breaded chicken cutlets topped with a rich, savory homemade marinara sauce and a bubbly layer of melted mozzarella and parmesan cheese. It is served alongside perfectly glazed garlic and herb spaghetti for a restaurant-quality meal at home.
Step 1
Butterfly the chicken breasts by slicing them horizontally in half. Place a sheet of baking paper over them and pound with a meat mallet to an even thickness of about 1.5 cm. Season both sides with a pinch of salt and black pepper, then let rest for 30 minutes.
Step 2
Finely chop the onions, garlic, and fresh basil leaves. In a pan over medium-high heat, add 3 tablespoons of olive oil and fry the beef pancetta/bacon until golden and crispy. Remove the pancetta and finely chop it.
Step 3
In the same hot oil, add the chopped onions and cook slowly until translucent. Add the minced garlic, red chili flakes, a pinch of salt, and a splash of water to deglaze the pan. Stir in the tomato puree and cook for 30-40 seconds.
Step 4
Add the chopped pancetta/bacon back into the pan. Pour in the crushed San Marzano tomatoes, and season with salt, freshly ground black pepper, dried oregano, and fresh basil. Simmer the sauce for 15-20 minutes, adding a splash of water if it becomes too thick.
Step 5
Finish the sauce by stirring in a knob of butter, honey or sugar (to balance the acidity), and a final garnish of fresh basil, then set aside.
Ingredients List
Important Notes
Pounding the chicken breasts to an even 1.5 cm thickness ensures that they cook uniformly without drying out.
Using San Marzano tomatoes makes a massive difference in the quality, sweetness, and richness of the marinara sauce.
Draining the fried chicken on a wire rack instead of paper towels keeps the bottom crust from getting soggy.
Do not discard all the pasta water; adding a ladle of it to the spaghetti helps the sauce emulsify and cling to the pasta perfectly.
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