Crispy Chicken Parmigiana over Spaghetti

By Sprig Originals ✓ · cooked up in Sprig

A fast, forgiving chicken parm built the way it should be: thin cutlets pan-fried until the breadcrumb crust shatters, a spoonful of marinara under and over (never a flood), then a quick pass under the broiler so the mozzarella blisters before the crust can go soggy. Served over buttery spaghetti like the family-restaurant plate that inspired it.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/4 cups Italian-seasoned breadcrumbs
• 1/3 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 cup vegetable oil, for frying

• 2 cups jarred marinara sauce
• 1 clove garlic, grated
• 1/4 tsp dried oregano
• 6 oz low-moisture mozzarella, shredded (about 1 1/2 cups)
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh basil or parsley

• 12 oz spaghetti
• 2 tbsp butter
• kosher salt, for the pasta water

Instructions

1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Place them between two sheets of plastic wrap and pound with a rolling pin or heavy skillet to an even 1/4 inch. Season both sides with the salt and pepper and let sit while you set up the breading.
2. Set up three shallow dishes: flour in the first; eggs beaten with 1 tablespoon water in the second; breadcrumbs mixed with 1/3 cup Parmesan and the garlic powder in the third.
3. Dredge each cutlet in flour and shake off the excess, dip in egg letting the extra drip away, then press firmly into the breadcrumbs on both sides so the coating really adheres. Set the breaded cutlets on a wire rack or plate and rest 10 minutes — this glues the crust on.
4. Bring a large pot of well-salted water to a boil for the spaghetti. In a small saucepan, warm the marinara with the grated garlic and oregano over medium-low heat for 5 minutes, then keep warm. Move an oven rack 6 inches below the broiler and turn the broiler to high.
5. Heat the vegetable oil in a large skillet over medium-high until it shimmers and a breadcrumb dropped in sizzles immediately, about 350°F. Fry two cutlets at a time for 2 1/2 to 3 minutes per side, until deep golden and cooked through (165°F at the center). Transfer to a wire rack set over a sheet pan — never paper towels, which steam the crust. Repeat with the remaining cutlets, adjusting heat so the oil doesn't smoke.
6. Drop the spaghetti into the boiling water and cook to package directions, about 9 minutes.
7. Meanwhile, spoon 2 tablespoons of warm marinara directly onto the sheet pan under each cutlet, then set the cutlets on top. Spoon 2 more tablespoons of sauce over the center of each, leaving a 1-inch border of bare crust exposed around the edge. Top with the mozzarella and the 1/4 cup Parmesan.
8. Broil 2 to 4 minutes, watching closely, until the cheese is melted with browned, blistered spots. Pull the pan the moment it looks right.
9. Drain the spaghetti, return it to the pot with the butter and 1/4 cup of the remaining marinara, and toss to coat. Divide among four warm plates, set a cutlet alongside or on top, spoon any remaining sauce next to the chicken, and finish with the chopped basil. Serve immediately while the crust is still crisp.

Chef's tips

Nutrition (per serving, estimated)

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