This easy chicken Parmesan recipe is perfect (and fast enough) for weeknight meals.
We’ll show you how.
Crispy chicken cutlets are full of flavor and have great texture.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
We love the combination of spaghetti,marinara sauce, and juicy, crispy chicken in this recipe.
You could use any pasta you prefer, like corkscrew or ziti.
Just confirm it’s tossed in lots of marinara.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
Just coat more chicken cutlets and pan-fry them, then top with marinara and cheese and broil.
Served over spaghetti with fresh basil, it’s a delicious dish to serve year-round.
To make this chicken in advance, fry the cutlets ahead and cool on a wire rack.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
Thaw overnight in the refrigerator if frozen.
Thaw overnight in the refrigerator if frozen.
Add a layer of marinara sauce in the pan before placing in the chicken to provide extra moisture.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
ensure to bring the internal temperature of the chicken to 165F.
Round out the meal withcrispy potatoes, risotto, otherpasta sides, garlic bread, or focaccia.
)chicken breast cutlets, patted dry
1/2cup(about 2 1/8-oz.
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)jarmarinara sauce(such as Raos)
8(1-oz.
)fresh mozzarella cheese slices
1(16-oz.
)pkg.spaghetti, cooked according to pkg.
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Place flour in a wide shallow dish, and set aside.
Stir together egg, water, salt, and pepper in a separate shallow dish, and set aside.
Stir together Parmesan, panko, and 1 teaspoon of the Italian seasoning in a separate shallow dish.
Credit:Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood
Working in batches, place chicken cutlets in flour, turning to coat, and shake off any excess.
Place in egg mixture, turning to coat, and allow any excess to drip off.
Repeat process with remaining chicken.
