Chicken Parmesan With Spaghetti |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband loves chicken Parmesan and this is what I came up with to please our taste buds. It is a very simple dish and you get restaurant quality in less than an hour! The trick is to use very thin chicken breast cutlets. P.S. Don't tell my Italian parents I use jar sauce! ;-) Ingredients:
6 chicken breasts, cutlets pounded thin |
2 (25 ounce) jars of good spaghetti sauce (i prefer enrico's) |
1 cup italian style breadcrumbs |
1 cup panko breadcrumbs |
1 cup parmesan cheese, grated |
ground black pepper, to taste |
1 teaspoon kosher salt |
2 eggs |
16 ounces thin spaghetti, cooked |
16 ounces mozzarella cheese (shredded or sliced) |
olive oil |
Directions:
1. Pour half of one jar of sauce into a 9X13 baking dish and set aside.
2. Crack eggs into a shallow bowl and beat slightly with a fork.
3. In another shallow bowl, stir together both types of breadcrumbs, Parmesan cheese, salt, and pepper.
4. Put spaghetti water on to boil.
5. Heat olive oil over medium heat in a large non-stick frying pan.
6. Coat chicken cutlets with egg, then breadcrumb mixture and transfer to frying pan, three at a time.
7. Fry chicken cutlets 5 minutes per side, or until golden.
8. Transfer cooked chicken cutlets to the baking dish.
9. Cover chicken with remainder of opened jar sauce and top with Mozzarella.
10. Broil in oven on high until cheese begins to brown.
11. Strain spaghetti, toss with second jar of sauce, and serve with chicken cutlets.
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