Classic Chicken Parmesan

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Italian-seasoned panko breadcrumbs
• 1/2 cup freshly grated parmesan, plus more for serving
• 1/3 cup olive oil, for frying
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded low-moisture mozzarella
• Fresh basil, for serving
• 12 oz spaghetti, cooked, for serving

Instructions

1. 1

   Preheat oven to 425°F. Pat the cutlets dry and season both sides with salt and pepper.

2. 2

   Set up three shallow dishes: flour in the first, eggs in the second, and panko mixed with parmesan in the third. Dredge each cutlet in flour, dip in egg, then press firmly into the panko to coat.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high. Fry cutlets 2–3 minutes per side until deeply golden — they will finish cooking in the oven. Transfer to a paper-towel-lined plate.

4. 4

   Wipe the skillet and spoon a thin layer of marinara across the bottom. Arrange cutlets on top, spoon more marinara over each, and blanket with mozzarella.

5. 5

   Bake 10–12 minutes until cheese is melted and bubbling. Switch to broil for 1–2 minutes for golden-brown spots.

6. 6

   Rest 5 minutes, top with fresh basil and extra parmesan, and serve over hot spaghetti.