Classic Chicken Parmesan with Spaghetti by One Stop Chop

Ingredients

• 4 Chicken breasts, boneless, skinless, flattened to 1/2-inch thick
• 1 cup All-purpose flour
• 2 Large eggs
• 2 tbsp Milk or water (for egg wash)
• 2 cups Seasoned breadcrumbs
• 1 lb Spaghetti
• 3 tbsp Olive oil, divided
• 1/2 Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 (28 ounce) can Crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried Italian seasoning
• 1/2 tsp Dried oregano
• 1/4 tsp Red pepper flakes (optional, for sauce)
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated, plus more for serving
• 1/2 tsp Crushed red pepper flakes (for topping, optional)
• To taste Salt
• To taste Black pepper
• Fresh basil, chopped (for garnish, optional) Fresh basil, chopped (for garnish, optional)

Instructions

1. Prepare the chicken breading station: Set up three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs with 2 tablespoons of milk or water, a pinch of salt and pepper to create an egg wash. In the third, place the seasoned breadcrumbs. Season the flour lightly with salt and pepper.
2. Bake the chicken cutlets: Preheat your oven to 375°F (190°C). Dip each flattened chicken breast first into the flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated, letting any excess drip off. Finally, press the chicken into the seasoned breadcrumbs, making sure both sides are generously coated. Set aside on a plate.
3. Start the marinara sauce: Heat 1 tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. Add the diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
4. Simmer the sauce: Stir in the tomato paste, crushed tomatoes, Italian seasoning, dried oregano, and a pinch of red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally. Season generously with salt and black pepper to taste.
5. Cook the spaghetti: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (tender but still firm to the bite). Drain the spaghetti, reserving about 1/2 cup of the pasta water.
6. Pan-fry the chicken: While the sauce simmers and pasta cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer the cooked chicken to a baking sheet.
7. Assemble and bake the Chicken Parmesan: Spoon a few tablespoons of marinara sauce over each pan-fried chicken cutlet. Top generously with shredded mozzarella cheese, grated Parmesan cheese, and a sprinkle of Italian seasoning and red pepper flakes (if desired).
8. Melt the cheese: Transfer the baking sheet to the preheated oven and bake for 8-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If preferred, you can finish under the broiler for 1-2 minutes for extra browning, watching carefully to prevent burning.
9. Combine pasta and sauce: Toss the cooked and drained spaghetti with about 1.5 to 2 cups of the warm marinara sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
10. Serve: Plate the sauced spaghetti alongside a baked chicken parmesan cutlet. Garnish with additional grated Parmesan cheese, a sprinkle of fresh crushed red pepper flakes, and fresh chopped basil, if using. Serve immediately.