Fixin’ Supper

Chicken Parmesan

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  • 1 Cup Panko Bread Crumbs
  • 1 Cup All Purpose Flour
  • 1/2 Cup Grated Parmesan Cheese, plus more for garnish
  • 1-1.5 lbs Chicken Cutlets, pounded thin
  • Fresh Mozarella cheese
  • ½ Cup Canola Oil, for frying
  • 2 Eggs
  • 1 lb Spaghetti
  • 1 Jar Marinara Sauce
  • Basil, for garnish
  • Salt & Pepper
  1. Using a mallet, pound chicken until pieces are thin and uniform. Season with salt and pepper.
  2. In 3 separate shallow bowls, add 1. All Purpose Flour 2.  Eggs (beaten), 3. Panko Bread Crumbs mixed with ½ cup of the parmesan cheese.  Using tongs, dip a piece of chicken into the all purpose flour to lightly coat, then into the eggs to cover, and finally in the bread crumb mixture and set aside on a plate. Continue for all of the chicken.
  3. Boil salted water and cook spaghetti to package instructions. Drain and return to the pan. Add marinara sauce over low heat to keep warm while chicken cooks.
  4. Heat oil in a large frying pan. Working in batches if necessary to not overcrowd, fry the chicken until golden and cooked through to 165 degrees, around 3-4 minutes per side.
  5. Line a baking sheet with aluminum foil and place cooked chicken the pan. Top with a sprinkle of reserved parmesan cheese and a slice of the fresh mozzarella cheese. Place under low broiler, watching carefully, for 1-2 minutes until cheese is melted and bubbly. Be careful not to scorch.
  6. Serve chicken over a bed of spaghetti tossed in marinara sauce. Garnish with more parmesan cheese and basil if desired.

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