Crispy Chicken Parmesan With Pasta (Printable)

Golden breaded chicken cutlets baked with marinara and melted mozzarella, served over pasta

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese Topping

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Optional Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat a baking dish with oil.
02 - Place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides generously with salt and pepper.
03 - Arrange three shallow bowls: flour in the first, beaten eggs whisked with milk in the second, and breadcrumbs mixed with 1/2 cup Parmesan in the third.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip into egg wash, then press firmly into breadcrumb mixture to coat evenly on both sides.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken for 2 to 3 minutes per side until golden brown. Work in batches if needed. Transfer to paper towels to drain.
06 - In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup sauce across the bottom of the baking dish. Arrange chicken cutlets in a single layer. Top each with remaining sauce, mozzarella, and additional Parmesan.
08 - Bake for 15 to 20 minutes until cheese is bubbly and lightly browned. Internal temperature should reach 165°F.
09 - While chicken bakes, cook pasta in salted boiling water according to package directions until al dente. Drain thoroughly and keep warm.
10 - Plate chicken over pasta. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The combination of textures—crunchy exterior, tender chicken, and gooey melted cheese—is absolutely addictive
  • It's a family crowd pleaser that makes everyone feel like they're dining at an Italian American restaurant
  • The aroma of garlic and tomato sauce simmering will draw everyone into the kitchen
02 -
  • Letting breaded cutlets rest for 5 minutes before frying helps the coating stay put instead of sliding off in the pan
  • Don't overcrowd the skillet when frying—crowding lowers the oil temperature and makes the breading soggy instead of crispy
03 -
  • Using panko breadcrumbs mixed half-and-half with Italian breadcrumbs creates an exceptionally crispy crust
  • Aim for a thin, even layer of sauce on each cutlet—too much sauce makes the breading soggy during baking
Go Back