Chicken Parmesan

Ingredients

• •4 (about 170 g each) boneless skinless chicken breasts, butterflied or pounded to 1 cm thickness
• •60 g (½ cup) all-purpose flour
• •2 large eggs, beaten
• •120 g (1½ cups) dry breadcrumbs
• •60 g (½ cup) finely grated Parmesan, divided
• •1 tsp garlic powder
• •1 tsp dried oregano
• •120 ml (½ cup) olive oil, divided (for frying and sauce)
• •4 cloves garlic, thinly sliced
• •1 can (796 ml / 28 oz) whole peeled tomatoes, crushed by hand
• •10 large leaves fresh basil, torn, plus extra to serve
• •200 g (7 oz) fresh or low-moisture mozzarella, sliced
• •400 g (14 oz) dried spaghetti
• •Salt and black pepper to taste

Directions

1. 1Make the marinara: warm 2 tablespoons of olive oil in a saucepan over medium heat. Add the sliced garlic and cook, stirring, for 1–2 minutes until fragrant and just golden. Add the crushed tomatoes, half the basil, ½ teaspoon salt, and a pinch of black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, then stir in remaining basil and set aside.
2. 2Preheat your oven to 220°C (425°F). Line a large baking sheet or oven-safe skillet with a rack if you have one.
3. 3Set up a breading station in three shallow dishes: flour seasoned with ½ teaspoon salt and a pinch of pepper in the first; beaten eggs in the second; breadcrumbs mixed with 45 g of the Parmesan, garlic powder, oregano, ½ teaspoon salt, and black pepper in the third.
4. 4Pat the chicken pieces dry. Dredge each piece in flour, shaking off the excess. Dip in egg, letting the excess drip off. Press firmly into the breadcrumb mixture, coating both sides evenly.
5. 5Heat the remaining olive oil (about 6 tablespoons) in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed, shallow-fry the breaded chicken for 3 minutes per side until deep golden brown. Transfer to the prepared rack or baking sheet.
6. 6Bring a large pot of well-salted water to a boil for the pasta.
7. 7Spoon 2–3 tablespoons of marinara over each piece of fried chicken. Lay mozzarella slices on top to cover, then sprinkle with the remaining Parmesan.
8. 8Bake for 12–15 minutes until the cheese is bubbling and browned and the chicken reaches an internal temperature of 74°C (165°F) on an instant-read thermometer.
9. 9While the chicken bakes, cook the spaghetti according to package directions until al dente. Reserve 120 ml (½ cup) pasta water, then drain. Toss the spaghetti with enough marinara to coat, adding a splash of pasta water if needed to loosen the sauce.
10. 10Twirl a generous nest of spaghetti onto each plate and ladle extra marinara alongside. Place a chicken cutlet on top or beside the pasta, garnish with fresh basil, and serve immediately with any remaining sauce at the table.

💡 Pound the chicken to an even thickness so it cooks through in the same time it takes the crust to brown — uneven pieces lead to dry edges and an undercooked centre.

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