By Chef B. Boukim
Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4
Ingredients
- 4 (about 6 oz each) Boneless skinless chicken breasts
- 0.5 cup All-purpose flour
- 2 Eggs, beaten
- 1.5 cups Breadcrumbs (panko preferred)
- 0.5 cup Parmesan cheese, grated
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 2 cups Marinara sauce
- 1.5 cups Mozzarella cheese, shredded
- 8 oz Spaghetti
- 0.25 cup Olive oil
- 0.25 cup Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Preheat oven to 400F. Place each chicken breast between plastic wrap and pound to 0.25-inch thickness. Season both sides with salt and pepper.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and a mix of panko, parmesan, garlic powder, and Italian seasoning in the third.
- Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mixture, coating both sides.
- Heat olive oil in a large skillet over medium-high. Pan-fry cutlets 3-4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
- Cook spaghetti according to package directions. Drain and toss with a little olive oil to prevent sticking.
- Spread 0.5 cup marinara in a baking dish. Arrange cutlets on top, spoon remaining sauce over each, and sprinkle with mozzarella. Bake 12-15 minutes until cheese is melted and bubbly. Garnish with basil and serve over spaghetti.