English45 min
Chicken parmesan
Breaded chicken cutlets with tomato sauce and mozzarella, with spaghetti. Four plates.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
1,049
Calories
4,195 kcal in this batch
Protein
76.8 g
Fat
33.9 g
Carbs
105 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Heat the oven to 425°F. Boil the spaghetti in well salted water until it is just tender. Drain it.
- 2
If the chicken is thick, pound it to about 1/2 inch. Salt and pepper it.
- 3
Set out the flour, the beaten eggs, and the panko mixed with the parmesan. Dredge each piece in flour, then egg, then the crumbs. Press the crumbs on.
- 4
Heat the oil in a wide skillet. Brown the chicken in two batches, about 2 minutes a side, until the crust is golden. The middle will finish in the oven.
- 5
Spread half the sauce in a baking dish. Lay the chicken on it. Spoon the rest of the sauce over the chicken. Cover with the mozzarella.
- 6
Bake until the cheese melts and the chicken is cooked through, about 12 minutes.
- 7
Toss the spaghetti with any sauce left in the skillet. Chicken and pasta on the plate.
Cook's notes
Pound thick chicken or the crust browns before the middle cooks. Store cutlets can skip the pounding. Do not crowd the pan or the crust steams. The sauce should be hot before the cheese goes on, or the mozzarella just sits there. This is the red-sauce plate people mean by chicken parm, not a grilled breast with a sprinkle of cheese.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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