Chicken Parm Spaghetti

By Ben · cooked up in Sprig

The crunch of the panko crust hitting the hot oil is the sound that tells you dinner is going to be good tonight. This version layers hand-crushed San Marzano tomatoes simmered with fresh basil and a parmesan rind into a sauce that tastes like it sat on the stove all afternoon — because it did. Each chicken cutlet gets pounded thin, double-dredged, and finished under the broiler with a blanket of low-moisture mozzarella that goes golden and bubbly at the edges. This is the kind of Sunday dinner that makes the whole house smell like an Italian grandmother lives there.

Ingredients

• 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
• 3 tablespoons extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 medium yellow onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon crushed red pepper flakes
• 8 fresh basil leaves, torn
• 1 parmesan rind (about 2-inch piece)

• 3 large boneless, skinless chicken breasts (about 2.5 pounds total), halved horizontally
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1/4 cup whole milk
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmigiano-Reggiano, divided
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 8 ounces low-moisture whole-milk mozzarella, thinly sliced

• 1 pound dry spaghetti
• 2 tablespoons kosher salt, for pasta water
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• Extra Parmigiano-Reggiano, for serving
• Fresh basil leaves, for garnish

Instructions

1. Heat 3 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 6–8 minutes until softened and translucent. Add the sliced garlic and red pepper flakes and cook for 1–2 more minutes until fragrant, being careful not to let the garlic brown.
2. Push the onion and garlic to the side and add the tomato paste directly to the center of the pan. Let it cook undisturbed for 1–2 minutes, stirring only to toast it slightly before incorporating it into the onion mixture.
3. Pour in the hand-crushed San Marzano tomatoes with all their juices. Add the sugar, 1 teaspoon kosher salt, torn basil leaves, and the parmesan rind. Stir to combine, then bring the sauce to a gentle boil.
4. Reduce heat to low, partially cover the pan, and simmer the sauce for at least 45 minutes, stirring occasionally. The sauce should thicken noticeably and deepen in color. Remove and discard the parmesan rind. Taste and adjust salt. Keep warm over very low heat while you prepare the chicken.

1. Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides of each cutlet lightly with salt and pepper.
2. Set up a three-station breading line: (1) flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper; (2) eggs beaten together with the milk; (3) panko mixed with 1/4 cup of the grated Parmigiano-Reggiano, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Dredge each cutlet in flour, shaking off the excess. Dip into the egg wash, letting any excess drip off. Press firmly into the panko mixture on both sides to ensure a full, even coating. Set breaded cutlets on a wire rack and let them rest for 5 minutes so the crust adheres.
4. Preheat your oven to 425°F and position a rack in the upper third. Heat the vegetable oil in a large oven-safe skillet (cast iron works best) over medium-high heat until shimmering. Working in batches of two to three cutlets at a time, fry each piece for 3–4 minutes per side until deep golden brown. Transfer finished cutlets to a clean wire rack set over a baking sheet. Carefully wipe out excess oil from the skillet between batches.
5. Arrange all fried cutlets on the baking sheet. Spoon about 3 tablespoons of red sauce over each cutlet, then lay slices of mozzarella on top to cover. Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano evenly over all six cutlets. Bake at 425°F for 8–10 minutes, then switch the oven to broil and cook for an additional 2–3 minutes until the cheese is bubbly, golden, and charred at the edges. Watch carefully during the broil step.

1. While the chicken is in the oven, bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt — the water should taste like the sea. Cook the spaghetti according to package directions until just al dente, about 1–2 minutes less than the package suggests. Reserve 1 cup of pasta water before draining.
2. Drain the spaghetti and add it directly to the pot of red sauce over low heat. Toss to coat thoroughly, adding a splash of reserved pasta water to loosen the sauce if needed. The pasta should be glossy and well coated.
3. To plate, twist a generous nest of sauced spaghetti into the center of each wide, shallow bowl or plate using tongs. Lay one chicken cutlet on top, slightly overlapping the pasta. Spoon an additional ladle of sauce over the top of the chicken. Garnish with fresh parsley and a few torn basil leaves. Serve immediately with extra Parmigiano-Reggiano on the side.

Chef's tips

Nutrition (per serving, estimated)

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