Save to Pinterest This dish features tender chicken breasts coated in Italian-style breadcrumbs, fried to golden crispness. They're topped with melted mozzarella and Parmesan cheese, baked alongside a rich marinara sauce. Meanwhile, spaghetti is cooked al dente and tossed in warm marinara for a comforting plate. Fresh basil adds aromatic depth to this Italian-American favorite. It's a hearty main course with a perfect balance of textures and flavors, ideal for a satisfying meal.
The Sunday my Italian neighbor invited me over for dinner, I watched in fascination as she breaded chicken cutlets with practiced hands. That first bite of crispy, cheesy perfection over spaghetti changed everything I thought about comfort food. Now it is the meal my family actually cheers for when they walk through the door and smell it cooking.
Last winter my daughter requested this for her birthday dinner instead of going out to a restaurant. We turned up Italian music and made it together, flour dusting the counter and laughter filling the kitchen. Seeing her face light up when that first bubbly tray came out of the oven reminded me why some recipes become family traditions.
Ingredients
- 4 chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- All purpose flour: Creates the first layer that helps the egg and breadcrumbs cling
- 2 large eggs: Beaten with a splash of milk for the perfect glue between flour and crumbs
- Italian breadcrumbs: The seasoned coating that becomes golden and irresistibly crunchy
- Grated Parmesan: Mixed into the breading and sprinkled on top for that salty, nutty depth
- Garlic powder and oregano: Classic Italian flavors that make every bite sing
- Olive oil: Pan frying first creates that restaurant quality crunch before baking
- Shredded mozzarella: Use fresh low moisture cheese for the best melt without too much water
- Marinara sauce: Homemade or store bought, just make sure it is a sauce you actually love
- Dried spaghetti: The classic base that soaks up all that delicious sauce
Instructions
- Get your oven and station ready:
- Preheat that oven to 400 degrees and line a baking sheet with parchment paper. Set up three shallow bowls in an assembly line for the messy but satisfying breading process.
- Prep the chicken properly:
- Pound those chicken breasts between plastic wrap until they are an even half inch thick. Season both sides generously with salt and pepper.
- Set up your breading station:
- Fill the first bowl with flour, the second with eggs whisked into milk, and the third with breadcrumbs mixed with half the Parmesan, garlic powder, and oregano.
- Bread like a pro:
- Dredge each cutlet in flour, shake off the extra, dip in egg, then press into the crumb mixture. Really press those crumbs in so they stick.
- Fry for crunch:
- Heat olive oil in a large skillet and cook chicken about 3 minutes per side until golden. Transfer to your prepared baking sheet.
- Add the toppings:
- Spoon a few tablespoons of marinara onto each cutlet, then shower with mozzarella and the remaining Parmesan.
- Melt it all together:
- Bake for 15 to 18 minutes until the cheese is bubbling and chicken reaches 165 degrees internally.
- Cook the pasta:
- Boil spaghetti in salted water until al dente, then drain well.
- Bring it all home:
- Warm the remaining sauce in a pan, toss with the spaghetti, and serve chicken right on top.
Save to Pinterest This recipe became my go to for new neighbors and sad Tuesdays alike. Something about that combination of textures and flavors makes people feel taken care of, like they are sitting at someone is family table in the best way possible.
Making The Sauce Sing
While jarred marinara works perfectly fine, I have discovered that adding a pinch of red pepper flakes and an extra garlic clove transforms even the most basic sauce. Simmer it for 15 minutes while the chicken cooks and it will taste like it simmered all day.
The Pasta Water Secret
That water you cooked the spaghetti in is liquid gold. Save a mug full before draining and splash some into your sauce if it seems too thick. The starch helps the sauce cling to every strand of pasta.
Perfect Timing Every Time
The trick is getting everything hot and ready at the same moment. Start boiling your pasta water when the chicken goes into the oven, and you will hit that sweet spot where everything comes together.
- Warm your plates in the oven for a few minutes before serving
- Let the chicken rest for 5 minutes after baking so the cheese sets
- Extra sauce on the table is never a bad idea
Save to Pinterest There is something deeply satisfying about a meal that looks impressive but comes from such simple ingredients. Hope this becomes a regular in your dinner rotation too.
Recipe FAQs
- → How do I get a crispy coating on the chicken?
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Use a three-step dredging process: flour, egg wash, then Italian-style breadcrumbs mixed with Parmesan and spices. Fry in olive oil over medium heat until golden before baking.
- → Can I bake the chicken instead of frying?
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Yes, baking the breaded chicken cutlets in a preheated oven at 400°F helps achieve a lighter finish while maintaining a crispy texture.
- → What type of cheese blends well for topping?
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Shredded mozzarella offers meltiness, combined with grated Parmesan for a sharp, savory flavor that complements the chicken and sauce perfectly.
- → How should I cook the spaghetti for best results?
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Boil spaghetti in salted water until al dente, then drain thoroughly. Toss it with warm marinara sauce before plating for optimal flavor and texture.
- → What herbs pair well with this dish?
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Fresh basil leaves provide a fragrant, slightly sweet herbal note that enhances the tomato sauce and cheese components nicely.
